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    "## Restaurants and other business ventures",
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    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
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    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "mentor_evidence": [
    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
    "2. Elena Arzak Arzak, Av Alcalde El\u00f3segui, 273, 20015 San Sebasti\u00e1n-Donostia, Guip\u00fazcoa, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "kitchen_evidence": [
    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
    "2. Elena Arzak Arzak, Av Alcalde El\u00f3segui, 273, 20015 San Sebasti\u00e1n-Donostia, Guip\u00fazcoa, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "relationship_evidence": [
    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
    "2. Elena Arzak Arzak, Av Alcalde El\u00f3segui, 273, 20015 San Sebasti\u00e1n-Donostia, Guip\u00fazcoa, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/features/%E4%B8%96%E7%95%8C%E9%A0%82%E5%B0%96%E5%A5%B3%E4%B8%BB%E5%BB%9A",
   "title": "9 Top Female Chefs To Celebrate This International Women\u2019s Day",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
    "8. H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Carlos Pl., Mayfair W1K 2AL, London",
    "Darroze first stint a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent and encouraged her to work in the kitchen."
   ],
   "mentor_evidence": [
    "Here, we pay tribute to 9 female chefs who have overcome obstacles and led their restaurants to three Michelin-star status.",
    "8. H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Carlos Pl., Mayfair W1K 2AL, London",
    "Darroze first stint a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent and encouraged her to work in the kitchen."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2016/06/05/books/review/eric-riperts-32-yolks.html",
   "title": "Eric Ripert\u2019s \u201832 Yolks\u2019",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Nonfiction Eric Ripert\u2019s \u201832 Yolks\u2019",
    "in his own memoir, Gordon Ramsay described his time in Robuchon\u2019s kitchen as similar to a stint in the British special forces."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cronfeed.work/fine-dining-french-lineage-brazier-bocuse-troisgros-lightness-2026",
   "title": "From M\u00e8re Brazier to Bocuse to Troisgros: how French fine dining learned to feel lighter without going thin",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From M\u00e8re Brazier to Bocuse to Troisgros: how French fine dining learned to feel lighter without going thin",
    "## 1. M\u00e8re Brazier built the hard floor",
    "The same page preserves the detail that a very young Paul Bocuse came there in 1946 to learn his trade, later recalling that he learned not only kitchen work but also the farm-and-household labor surrounding it: milking cows, doing laundry, ironing, tending vegetables.[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "mentor_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "His first masters include an important woman, Eug\u00e9nie Brazier (1895-1977), La M\u00e8re Brazier, the mother of modern French cuisine."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century-.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": "1950",
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "mentor_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women.",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ]
  },
  {
   "url": "https://grokipedia.com/page/Fernand_Point",
   "title": "Fernand Point",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mentorship Fernand Point played a pivotal role in shaping modern French gastronomy through his hands-on mentorship of young chefs at his restaurant La Pyramide in Vienne, France.",
    "Among his most notable apprentices were Paul Bocuse, who began his training there in 1946 following an initial apprenticeship with Eug\u00e9nie Brazier, and Alain Chapel, who worked under Point after early training in local establishments."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bbc.com/travel/article/20230320-eugnie-brazier-the-legendary-mother-of-french-cuisine",
   "title": "Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
    "She was also largely responsible for teaching Bocuse his trade.",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at the [Lucas Carlton](https://www.lucascarton.com/accueil) restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bbc.com/travel/article/20230320-eugnie-brazier-the-legendary-mother-of-french-cuisine",
   "title": "Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at the [Lucas Carlton](https://www.lucascarton.com/accueil) restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "As a young man, he worked in the kitchens of Michel Gu\u00e9rard and Roger Verg\u00e9, but it was his meeting with Alain Chapel that changed his life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fr.gaultmillau.com/en/people/alain-ducasse",
   "title": "Alain Ducasse, Chef, Member of the Gault & Millau Academy 2020 | Gault&Millau",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain DUCASSE",
    "1978 entre chez Alain Chapel, \u00e0 Mionnay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bittmanproject.com/the-graceful-evolution-of-eric-ripert",
   "title": "The Graceful Evolution of Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "## The legendary chef discusses the pleasures of cooking simply and silver linings of the pandemic"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
    "She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "**Early Career**",
    "1975",
    "Ducasse works at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "**Early Career**",
    "1976",
    "Spends two months working for Gu\u00e9rard at R\u00e9gine\u2019s in New York during the winter."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "**Early Career**",
    "1977",
    "A short stint at Le Moulin de Mougins under Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://objectivefoodie.com/2025/01/31/the-complete-timeline-of-alain-ducasse-and-his-restaurants",
   "title": "The complete timeline of Alain Ducasse and his restaurants",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The complete timeline of Alain Ducasse and his restaurants",
    "**Early Career**",
    "1978",
    "Ducasse joins Alain Chapel\u2018s restaurant, where his talent is quickly recognised."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Eric_Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Eric_Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "In 1985 Ripert left to fulfill his military service, after which he returned to Jamin as Chef Poissonier."
   ],
   "mentor_evidence": null,
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   "url": "https://en.geneastar.org/genealogy/braziereuge/eugenie-brazier",
   "title": "Family tree of Eug\u00e9nie BRAZIER",
   "trainee": "Paul Bocuse",
   "mentor": null,
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    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
    "She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant."
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   "url": "https://en.geneastar.org/genealogy/braziereuge/eugenie-brazier",
   "title": "Family tree of Eug\u00e9nie BRAZIER",
   "trainee": "Bernard Pacaud",
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   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
    "She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant."
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   "mentor_evidence": null,
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   "url": "https://en.geneastar.org/genealogy/braziereuge/eugenie-brazier",
   "title": "Family tree of Eug\u00e9nie BRAZIER",
   "trainee": "Paul Bocuse",
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    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
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  {
   "url": "https://en.geneastar.org/genealogy/braziereuge/eugenie-brazier",
   "title": "Family tree of Eug\u00e9nie BRAZIER",
   "trainee": "Bernard Pacaud",
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   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
    "Among the young chefs who learned their craft there were Paul Bocuse and Bernard Pacaud."
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   "mentor_evidence": null,
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   "title": "La Pyramide (**) \u2013 Vienne (France)",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "Point trained world renowned chefs like **Bocuse**, les **Troisgros** and **Chapel** amongst many others and held three Guide Michelin stars for an impressive 53 years in a row (1933 to 1986)."
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   "url": "https://blog4foodies.com/2017/07/31/la-pyramide",
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    "Point trained world renowned chefs like **Bocuse**, les **Troisgros** and **Chapel** amongst many others and held three Guide Michelin stars for an impressive 53 years in a row (1933 to 1986)."
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   "url": "https://blog4foodies.com/2017/07/31/la-pyramide",
   "title": "La Pyramide (**) \u2013 Vienne (France)",
   "trainee": "Alain Chapel",
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   "trainee_evidence": [
    "Point trained world renowned chefs like **Bocuse**, les **Troisgros** and **Chapel** amongst many others and held three Guide Michelin stars for an impressive 53 years in a row (1933 to 1986)."
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   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "Alain Ducasse ( French: [ al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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  },
  {
   "url": "https://en.wikipedia.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "Alain Ducasse ( French: [ al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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  {
   "url": "https://thegrandtourist.net/eric-ripert-the-chef-who-made-seafood-simple",
   "title": "Eric Ripert: The Chef Who Made Seafood Simple",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "On this episode, Dan and the maestro speak about his upbringing in the tiny principality of Andorra, how he cut his teeth in the demanding kitchen of Jo\u00ebl Robuchon, his fond memories of Anthony Bourdain, how his Buddhist faith keeps him grounded, his latest must-own book [\u201cSeafood Simple: A Cookbook,\u201d](https://a.co/d/0MyE32s) and more."
   ],
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  },
  {
   "url": "https://thegrandtourist.net/eric-ripert-the-chef-who-made-seafood-simple",
   "title": "Eric Ripert: The Chef Who Made Seafood Simple",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": "one year",
   "trainee_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "Well, at Joel Robuchon I\u2019d worked for one year, and then I was called to do my military duties, which were mandatory at the time."
   ],
   "mentor_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "Jamin, excuse me, under Joel Robuchon.",
    "**Jamin, excuse me, under Joel Robuchon.**",
    "So, Jamin was the restaurant of Joel Robuchon."
   ],
   "kitchen_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "Jamin, excuse me, under Joel Robuchon.",
    "**Jamin, excuse me, under Joel Robuchon.**",
    "So, Jamin was the restaurant of Joel Robuchon."
   ],
   "relationship_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "Well, at Joel Robuchon I\u2019d worked for one year, and then I was called to do my military duties, which were mandatory at the time."
   ],
   "period_evidence": [
    "Podcast",
    "Eric Ripert: The Chef Who Made Seafood Simple",
    "Well, at Joel Robuchon I\u2019d worked for one year, and then I was called to do my military duties, which were mandatory at the time."
   ]
  },
  {
   "url": "https://theworlds50best.com/stories/News/japanese-chefs-redefining-french-cuisine.html",
   "title": "French cuisine is evolving and Japanese chefs are leading the way",
   "trainee": "Kei Kobayashi",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A new guard of Japanese chefs is making their mark on Paris, bringing with them an appreciation for French technique, ingredients and the creative freedom the cuisine affords.",
    "Nagano\u2011born chef Kei Kobayashi gained classical French training under masters Gilles Goujon and Alain Ducasse (Image: Richard Haughton)"
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  },
  {
   "url": "https://eater.com/2016/8/12/12382076/eugenie-brazier",
   "title": "A Name You Should Know: Eug\u00e9nie Brazier",
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   "mentor": null,
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   "trainee_evidence": [
    "Welcome to A Name You Should Know, a new series celebrating the people who created the culinary world we know today.",
    "It\u2019s here that a 20-year-old Paul Bocuse became her *commis*, honing his skill under her watchful eye."
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  },
  {
   "url": "https://eater.com/2016/8/12/12382076/eugenie-brazier",
   "title": "A Name You Should Know: Eug\u00e9nie Brazier",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
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   "relationship": null,
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   "trainee_evidence": null,
   "mentor_evidence": [
    "Welcome to A Name You Should Know, a new series celebrating the people who created the culinary world we know today.",
    "It\u2019s here that a 20-year-old Paul Bocuse became her *commis*, honing his skill under her watchful eye."
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  },
  {
   "url": "https://eater.com/2016/8/12/12382076/eugenie-brazier",
   "title": "A Name You Should Know: Eug\u00e9nie Brazier",
   "trainee": null,
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   "relationship": "commis",
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   "relationship_evidence": [
    "Welcome to A Name You Should Know, a new series celebrating the people who created the culinary world we know today.",
    "It\u2019s here that a 20-year-old Paul Bocuse became her *commis*, honing his skill under her watchful eye."
   ],
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  },
  {
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   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
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  },
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   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "##### Ma\u00eetre Cuisinier de France",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
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  },
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   "title": "Eric Ripert - Master Chefs of France, Inc",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "chef poissonier",
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   "trainee_evidence": [
    "##### Ma\u00eetre Cuisinier de France",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": [
    "##### Ma\u00eetre Cuisinier de France",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "kitchen_evidence": [
    "##### Ma\u00eetre Cuisinier de France",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "relationship_evidence": [
    "##### Ma\u00eetre Cuisinier de France",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://archive.nytimes.com/intransit.blogs.nytimes.com/2010/01/19/a-famed-parisian-kitchen-is-reborn",
   "title": "A Famed Parisian Kitchen Is Reborn",
   "trainee": "Eric Ripert",
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   "trainee_evidence": [
    "# A Famed Parisian Kitchen Is Reborn",
    "Jamin\u2019s kitchen has hosted some big-name chefs over the years.",
    "In the \u201980s, under the reign of [Jo\u00ebl Robuchon](https://topics.nytimes.com/topics/reference/timestopics/people/r/joel_robuchon/index.html), Jamin received three Michelin stars ([Eric Ripert](https://topics.nytimes.com/top/reference/timestopics/people/r/eric_ripert/index.html) served two stints under Mr. Robuchon before moving to the United States)."
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   "url": "https://wednesdayswomen.com/before-julia-child-there-was-eugenie-brazier",
   "title": "Before Julia Child, There was Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
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    "Before Julia Child, There was Eug\u00e9nie Brazier",
    "So much so that the narrative for the history of modern French cooking belongs to Paul Bocuse, known as the King of French Cuisine and a one-time student of Eug\u00e9nie Brazier, and his male peers."
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  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:"
   ],
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  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:"
   ],
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   "relationship_evidence": null,
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  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:"
   ],
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  },
  {
   "url": "http://atlanticspeakerbureau.com/alain-ducasse/speaker",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "A native of south-west France, the young Alain Ducasse went on to work under some of the most-respected chefs of his time \u2013 Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel \u2013 before taking over at Louis XV in Monaco in 1987.",
    "Summary:"
   ],
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  {
   "url": "https://eatmyglobe.com/season-14/eric-ripert",
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   "trainee_evidence": [
    "Interview with Award-Winning Chef & Author, Eric Ripert",
    "Chef Eric Ripert Interview Notes",
    "In his earlier years, he worked as a chef poissonier for Jo\u00ebl Robuchon, sous chef for Jean-Louis Palladin, which I love, sous chef for David Bouley before becoming the executive chef and co-owner of the highly acclaimed New York restaurant, Le Bernardin."
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   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
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   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
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   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
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  {
   "url": "https://afmsp.org/events/good-taste-a-life-of-food-and-passion-a-book-presentation-by-chef-alain-ducasse",
   "title": "Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse \u2014 Alliance Fran\u00e7aise MSP",
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   "trainee_evidence": [
    "### Good Taste: A Life of Food and Passion - A book presentation by Chef Alain Ducasse",
    "**Alain Ducasse** is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
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  {
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   "title": "Eric Ripert \u2014 The Plant-Forward Kitchen",
   "trainee": "Eric Ripert",
   "mentor": null,
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   "trainee_evidence": [
    "## Eric Ripert",
    "After fulfilling his military service, Eric returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
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  {
   "url": "https://grokipedia.com/page/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "# Eug\u00e9nie Brazier",
    "### Notable Apprentices",
    "Paul Bocuse, who joined her kitchen at age 20 in 1946, credited Brazier with imparting the foundational Lyonnaise methods that underpinned his development into one of France's most celebrated postwar chefs."
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   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
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    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
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   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Jean Troisgros",
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    "The legend began as a working address",
    "La Pyramide's own spirit page says that in 1933 he became the first chef to receive three Michelin stars, and it describes the Vienne restaurant as the place where he worked alongside and trained names who would shape French gastronomy: Paul Bocuse, Jean and Pierre Troisgros, and Alain Chapel."
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   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
   "trainee": "Pierre Troisgros",
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   "url": "https://cronfeed.work/fine-dining-la-pyramide-vienne-restaurant-profile-roadside-house-system-2026",
   "title": "La Pyramide survives because the roadside inn never disappeared",
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  },
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   "url": "https://greatchefs.com/chef/gabriel-viti-food-recipes",
   "title": "Gabriel Viti and Miramar Bistro | Food Recipes & Videos",
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    "## Chef Biography",
    "Upon graduation in 1986, he apprenticed throughout Europe for six years at Point\u2019s La Pyramide and Michel Guerard in France, Joel Robuchon in Paris, Freddy Girardet in Switzerland, and San Domenico in Italy."
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   "trainee_evidence": [
    "## Chef Biography",
    "Upon graduation in 1986, he apprenticed throughout Europe for six years at Point\u2019s La Pyramide and Michel Guerard in France, Joel Robuchon in Paris, Freddy Girardet in Switzerland, and San Domenico in Italy."
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   "url": "https://thebestchefawards.com/others/eugenie-brazier-the-forgotten-mother-of-french-cuisine/",
   "title": "Eug\u00e9nie Brazier: The Forgotten Mother of French Cuisine - TheBestChef",
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   "mentor": null,
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    "# Eug\u00e9nie Brazier",
    "In addition to her success as a chef, Eug\u00e9nie was also a pioneer for women in the culinary industry. She trained several famous chefs, including [Paul Bocuse](https://thebestchefawards.com/2023/05/15/paul-bocuse-the-pope-of-french-cuisine/), who worked as an apprentice in her kitchen."
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    "# Eug\u00e9nie Brazier",
    "In addition to her success as a chef, Eug\u00e9nie was also a pioneer for women in the culinary industry. She trained several famous chefs, including [Paul Bocuse](https://thebestchefawards.com/2023/05/15/paul-bocuse-the-pope-of-french-cuisine/), who worked as an apprentice in her kitchen."
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    "# Eug\u00e9nie Brazier",
    "In addition to her success as a chef, Eug\u00e9nie was also a pioneer for women in the culinary industry. She trained several famous chefs, including [Paul Bocuse](https://thebestchefawards.com/2023/05/15/paul-bocuse-the-pope-of-french-cuisine/), who worked as an apprentice in her kitchen."
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   "title": "Alain Ducasse: French Chef of Le Louis XV",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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    "Born 13 September 1956 in Orthez, in the B\u00e9arn region of southwestern France, Ducasse trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, then rose to prominence as chef at Le Louis XV at the H\u00f4tel de Paris in Monte Carlo, which earned three Michelin stars in 1990, making him the first chef-hotelier to hold three stars for a hotel restaurant.",
    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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   "title": "Alain Ducasse: French Chef of Le Louis XV",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
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   "url": "https://pickuptable4.com/chefs/alain-ducasse",
   "title": "Alain Ducasse: French Chef of Le Louis XV",
   "trainee": "Alain Ducasse",
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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    "Alain Ducasse: 21-Michelin-Star French Chef of Le Louis XV",
    "Early life and training of Alain Ducasse"
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  },
  {
   "url": "https://davidrmann3.substack.com/p/chef-eric-ripert-knew-the-best-people",
   "title": "Chef Eric Ripert Knew The Best People Always Have Somewhere Else To Go.",
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   "trainee_evidence": [
    "# Chef Eric Ripert Knew The Best People Always Have Somewhere Else To Go.",
    "He came up under Chef Jo\u00ebl Robuchon in Paris, who was the most Michelin-starred chef who ever lived, in his kitchen, where he watched grown Cooks cry mid-service, shake through the dinner rush, have anxiety attacks standing at the pass."
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  },
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   "url": "https://llmpedia.net/gpt-5-mini/Fernand_Point.html",
   "title": "Fernand Point",
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    "# Fernand Point",
    "## Career and La Pyramide"
   ],
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  },
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   "url": "https://llmpedia.net/gpt-5-mini/Fernand_Point.html",
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    "# Fernand Point",
    "## Career and La Pyramide"
   ],
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  },
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   "url": "https://llmpedia.net/gpt-5-mini/Fernand_Point.html",
   "title": "Fernand Point",
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    "# Fernand Point",
    "## Career and La Pyramide"
   ],
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  },
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   "url": "https://llmpedia.net/gpt-5-mini/Fernand_Point.html",
   "title": "Fernand Point",
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    "# Fernand Point",
    "## Career and La Pyramide"
   ],
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    "# Fernand Point",
    "## Career and La Pyramide"
   ],
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   "url": "http://guide.michelin.com/en/article/people/the-first-day-i-got-my-michelin-stars-romain-chapel-of-le-comptoir-de-pierre-gagnaire-in-shanghai",
   "title": "The First Day We Got Our Stars: Romain Chapel",
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    "The younger Chapel first worked with Gagnaire in 2012 at The Lecture Room and Library in Sketch London as its head chef."
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   "trainee_evidence": [
    "# Paul Bocuse",
    "## Culinary Training and Apprenticeships"
   ],
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   "url": "https://grokipedia.com/page/Paul_Bocuse",
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    "# Paul Bocuse",
    "## Culinary Training and Apprenticeships",
    "From 1947 to 1956, Bocuse advanced his training under Fernand Point at La Pyramide in Vienne, spending nearly a decade absorbing the master's principles of precision, simplicity, and innovative restraint in French gastronomy."
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   "title": "Philippe Jousse & Intsitute Paul Bocuse - Great Chefs",
   "trainee": "Philippe Jousse",
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   "trainee_evidence": [
    "## Chef Biography",
    "In 1980-1982 he worked for Chef Bedier at Le Chiberta, also in Paris, before finally moving to Mionnay, France, to work for Chef Alain Chapel at Restaurant Alain Chapel."
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   "trainee_evidence": [
    "Women in the Culinary Professions: Women in the Archives",
    "**Eug\u00e9nie Brazier aka \u201cLa M\u00e8re Brazier\u201d** (Chez La Mere Brazier, Lyon, France) Brazier was the first woman to earn three Michelin stars in France in 1933.",
    "Brazier trained several top chefs, including Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/news/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Chef Icon Alain Ducasse: The Multitalent",
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tastingtable.com/1213457/the-3-chefs-eric-ripert-views-as-his-mentors",
   "title": "The 3 Chefs Eric Ripert Views As His Mentors",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The 3 Chefs Eric Ripert Views As His Mentors",
    "Earlier in his career, Ripert worked under the tutelage of the late Robuchon at Jamin in Paris where, as he recalled for [Michelin Guide](https://guide.michelin.com/us/en/article/michelin-star-revelation/eric-ripert-le-bernardin-mentor-chef-michelin) in 2022, he honed his skills and learned discipline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tastingtable.com/1213457/the-3-chefs-eric-ripert-views-as-his-mentors",
   "title": "The 3 Chefs Eric Ripert Views As His Mentors",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# The 3 Chefs Eric Ripert Views As His Mentors",
    "Earlier in his career, Ripert worked under the tutelage of the late Robuchon at Jamin in Paris where, as he recalled for [Michelin Guide](https://guide.michelin.com/us/en/article/michelin-star-revelation/eric-ripert-le-bernardin-mentor-chef-michelin) in 2022, he honed his skills and learned discipline."
   ],
   "mentor_evidence": [
    "# The 3 Chefs Eric Ripert Views As His Mentors",
    "Earlier in his career, Ripert worked under the tutelage of the late Robuchon at Jamin in Paris where, as he recalled for [Michelin Guide](https://guide.michelin.com/us/en/article/michelin-star-revelation/eric-ripert-le-bernardin-mentor-chef-michelin) in 2022, he honed his skills and learned discipline."
   ],
   "kitchen_evidence": [
    "# The 3 Chefs Eric Ripert Views As His Mentors",
    "Earlier in his career, Ripert worked under the tutelage of the late Robuchon at Jamin in Paris where, as he recalled for [Michelin Guide](https://guide.michelin.com/us/en/article/michelin-star-revelation/eric-ripert-le-bernardin-mentor-chef-michelin) in 2022, he honed his skills and learned discipline."
   ],
   "relationship_evidence": [
    "# The 3 Chefs Eric Ripert Views As His Mentors",
    "Earlier in his career, Ripert worked under the tutelage of the late Robuchon at Jamin in Paris where, as he recalled for [Michelin Guide](https://guide.michelin.com/us/en/article/michelin-star-revelation/eric-ripert-le-bernardin-mentor-chef-michelin) in 2022, he honed his skills and learned discipline."
   ],
   "period_evidence": null
  },
  {
   "url": "https://freebeacon.com/blog/joel-robuchon-quest-perfection/print",
   "title": "Jo\u00ebl Robuchon and the Quest for Perfection",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Yesterday the French government reported that Jo\u00ebl Robuchon, the most Michelin-starred chef on the planet, had died from complications related to pancreatic cancer.",
    "Exactly what did it take to become a three-star Michelin restaurant in the span of four years?",
    "(Of course Ripert had this revelation only after he decided to work there.)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/laurent-roland-suaudeau-vipiteno-gelato-caffee",
   "title": "Laurent Roland Suaudeau & Vipiteno Gelato & Caffee - Great Chefs",
   "trainee": "Laurent Suaudeau",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "At 15, his father got him a job with Chef Yvon Garnier in his local restaurant.",
    "In 1973, he entered Lyc\u00e9e Technique de Gu\u00e9rand culinary school and graduated in 1975, at which time he apprenticed with Great Chef Michel Gu\u00e9rard in Provence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/laurent-roland-suaudeau-vipiteno-gelato-caffee",
   "title": "Laurent Roland Suaudeau & Vipiteno Gelato & Caffee - Great Chefs",
   "trainee": "Laurent Suaudeau",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "In 1978, he went to work for Great Chef Paul Bocuse at Collonges au Mont d\u2019Or for a year, and then Chef Bocuse sent him to Rio de Janerio to open Restaurant Le Saint Honor\u00e9 /Paul Bocuse in the Meridien Hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died. Here\u2019s a list of the most important moments and statements in his amazing career",
    "Bocuse arrives as a commis in the restaurant in the Alps."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "20-01-2018 Paul Bocuse, 20 things to know about the chef of the century His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon Paul Bocuse, the giant of French and world cuisine, has died. Here\u2019s a list of the most important moments and statements in his amazing career",
    "In 1950 he goes to La Pyramide in Vienne, near Lyon, under the wing of master Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prospectmagazine.co.uk/society/41079/the-chef-who-built-an-empire",
   "title": "The chef who built an empire",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After the war he began his training under Eug\u00e9nie Brazier, the first female chef to achieve three Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prospectmagazine.co.uk/society/41079/the-chef-who-built-an-empire",
   "title": "The chef who built an empire",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After his stint with Brazier, Bocuse spent eight years at La Pyramide in Vienne, under the legendary chef Fernand Point."
   ],
   "mentor_evidence": [
    "After his stint with Brazier, Bocuse spent eight years at La Pyramide in Vienne, under the legendary chef Fernand Point."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "He later worked with renowned chef Michel Gu\u00e9rard in 1975 in Eug\u00e9nie-les-Bains and also spent part of his training with celebrated pastry chef Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ],
   "mentor_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ],
   "kitchen_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ],
   "relationship_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ],
   "period_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1977, Ducasse joined Moulin de Mougins as an assistant chef under Roger Verg\u00e9, one of the pioneers of the \u201cCuisine du Soleil\u201d style."
   ]
  },
  {
   "url": "https://www.bangkok-ecoleducasse-studio.com/85169-2/",
   "title": "Alain Ducasse Biography: From the French Countryside to Culinary Legend",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": "worked",
   "period": "1978",
   "trainee_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1978, Ducasse also had the opportunity to work with Alain Chapel, another influential figure in French gastronomy who contributed to his professional development and culinary philosophy."
   ],
   "mentor_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1978, Ducasse also had the opportunity to work with Alain Chapel, another influential figure in French gastronomy who contributed to his professional development and culinary philosophy."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1978, Ducasse also had the opportunity to work with Alain Chapel, another influential figure in French gastronomy who contributed to his professional development and culinary philosophy."
   ],
   "period_evidence": [
    "This article explores Alain Ducasse\u2019s remarkable journey, from his early years in the French countryside and his first experiences in professional kitchens to becoming one of the world\u2019s most influential chefs and founding \u00c9cole Ducasse.",
    "In 1978, Ducasse also had the opportunity to work with Alain Chapel, another influential figure in French gastronomy who contributed to his professional development and culinary philosophy."
   ]
  },
  {
   "url": "https://greatchefs.com/chef/conrad-gallagher",
   "title": "Conrad Gallagher - Great Chefs",
   "trainee": "Conrad Gallagher",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/conrad-gallagher",
   "title": "Conrad Gallagher - Great Chefs",
   "trainee": "Conrad Gallagher",
   "mentor": "Alain Ducasse",
   "kitchen": "H\u00f4tel de Paris",
   "relationship": "worked",
   "period": "one year",
   "trainee_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ],
   "kitchen_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ],
   "relationship_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ],
   "period_evidence": [
    "## Chef Biography",
    "In 1997, Chef Ducasse offered him a one year contract to work at his H\u00f4tel de Paris in Monte-Carlo."
   ]
  },
  {
   "url": "http://nytimes.com/2018/08/06/obituaries/joel-robuchon-a-french-chef-festooned-with-stars-is-dead-at-73.html",
   "title": "Jo\u00ebl Robuchon, a French Chef Festooned With Stars, Is Dead at 73",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Jo\u00ebl Robuchon, an endlessly inventive French chef who earned a record number of Michelin stars by recasting French haute cuisine in a personal style that emphasized intense flavors and precise technique, died on Monday in Geneva.",
    "\u201cHe won more competitions than anyone, and he introduced that aesthetic, that precision, that beauty on the plate, into his cooking,\u201d said Eric Ripert, who was Mr. Robuchon\u2019s fish chef at Jamin and is now the chef at, and a co-owner of, Le Bernardin in New York."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bbc.co.uk/travel/article/20230320-eugnie-brazier-the-legendary-mother-of-french-cuisine",
   "title": "Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
    "She was also largely responsible for teaching Bocuse his trade.",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at the [Lucas Carlton](https://www.lucascarton.com/accueil) restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/100-alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "Ducasse began working with Michel Gu\u00e9rard, one of the members of the Bocuse gang, in 1975."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/100-alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "After two years, Gu\u00e9rard recommended Ducasse to Roger Verg\u00e9 at Moulin de Mougins on the French Riviera, where he would spend a highly formative year."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2002/11/06/dining/the-chef-eric-ripert-upstairs-at-le-bernardin-a-whiff-of-the-spanish-border.html",
   "title": "THE CHEF: ERIC RIPERT; Upstairs at Le Bernardin, a Whiff of the Spanish Border",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "THE CHEF: ERIC RIPERT",
    "Two years later, he was in Paris, on the fast track in nothing less than Michelin three-star establishments, including Jo\u00ebl Robuchon's Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2002/11/06/dining/the-chef-eric-ripert-upstairs-at-le-bernardin-a-whiff-of-the-spanish-border.html",
   "title": "THE CHEF: ERIC RIPERT; Upstairs at Le Bernardin, a Whiff of the Spanish Border",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "THE CHEF: ERIC RIPERT",
    "Two years later, he was in Paris, on the fast track in nothing less than Michelin three-star establishments, including Jo\u00ebl Robuchon's Jamin."
   ],
   "mentor_evidence": [
    "THE CHEF: ERIC RIPERT",
    "Two years later, he was in Paris, on the fast track in nothing less than Michelin three-star establishments, including Jo\u00ebl Robuchon's Jamin."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "THE CHEF: ERIC RIPERT",
    "Two years later, he was in Paris, on the fast track in nothing less than Michelin three-star establishments, including Jo\u00ebl Robuchon's Jamin."
   ],
   "period_evidence": null
  },
  {
   "url": "https://pbs.org/food/chefs/eric-ripert",
   "title": "Biography of Eric Ripert | Explore Recipes, Shows & More",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert is grateful for his early exposure to two cuisines--that of Antibes, France, where he was born, and to Andorra, a small country just over the Spanish border where moved as a young child.",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Pyramide",
    "Point, often hailed as the father of nouvelle cuisine, emphasized simplicity, fresh local ingredients, and innovative techniques at the restaurant, training influential chefs such as Paul Bocuse and the Troisgros brothers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
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   "period": "1940s",
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    "## Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "mentor_evidence": [
    "## Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
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   "kitchen_evidence": null,
   "relationship_evidence": [
    "## Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
   ],
   "period_evidence": [
    "## Fernand Point Era",
    "His influence shaped a generation of chefs; apprentices like Paul Bocuse, who worked under him in the 1940s, and the Troisgros brothers (Jean and Pierre) learned his emphasis on precision, simplicity, and ingredient quality, carrying these principles into their own establishments and contributing to the evolution of modern French cuisine."
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  },
  {
   "url": "https://grokipedia.com/page/la_pyramide",
   "title": "La Pyramide",
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   "period": "late 1940s into the 1950s",
   "trainee_evidence": [
    "### Innovations in Cuisine",
    "Under Point's mentorship, La Pyramide became a training ground for future luminaries, notably Paul Bocuse, who apprenticed there from the late 1940s into the 1950s."
   ],
   "mentor_evidence": [
    "### Innovations in Cuisine",
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   "relationship_evidence": [
    "### Innovations in Cuisine",
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   "period_evidence": [
    "### Innovations in Cuisine",
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   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
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   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
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   "url": "https://premium.frankreich.news/alain-ducasse-la-nature-comme-mesure-de-la-cuisine-fr",
   "title": "Alain Ducasse : la nature comme mesure de la cuisine",
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   "url": "https://freebeacon.com/blog/joel-robuchon-quest-perfection",
   "title": "Jo\u00ebl Robuchon and the Quest for Perfection",
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   "trainee_evidence": [
    "# Jo\u00ebl Robuchon and the Quest for Perfection",
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    "Eric Ripert, who runs his own three-star establishment, Le Bernardin in New York, remembers marveling at the silence in Jamin's kitchen."
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   "url": "https://guide.michelin.com/en/article/people/the-first-day-i-got-my-michelin-stars-romain-chapel-of-le-comptoir-de-pierre-gagnaire-in-shanghai",
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   "url": "https://the-star.co.ke/counties/2023-03-21-the-scandalous-chef-the-world-forgot",
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   "url": "https://the-star.co.ke/counties/2023-03-21-the-scandalous-chef-the-world-forgot",
   "title": "The 'scandalous' chef the world forgot",
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    "# Eric Ripert",
    "# Eric Ripert: Mastering the Art of Culinary Serenity",
    "- 1989 \u2013 Joined Jo\u00ebl Robuchon\u2019s restaurant in Paris"
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    "# Eric Ripert",
    "# Eric Ripert: Mastering the Art of Culinary Serenity",
    "- 1989 \u2013 Joined Jo\u00ebl Robuchon\u2019s restaurant in Paris"
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    "# Eric Ripert",
    "# Eric Ripert: Mastering the Art of Culinary Serenity",
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    "# Eric Ripert",
    "# Eric Ripert: Mastering the Art of Culinary Serenity",
    "- 1989 \u2013 Joined Jo\u00ebl Robuchon\u2019s restaurant in Paris"
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   "period_evidence": null
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   "title": "Eric Ripert",
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   "period_evidence": [
    "# Eric Ripert",
    "# Eric Ripert: Mastering the Art of Culinary Serenity",
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    "Below, we break down the origins of Lyonnaise cuisine and culture and how the city is a gourmet\u2019s top destination.",
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   ],
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    "## Early Life & Background",
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   "trainee_evidence": [
    "Asian Chefs Shine in the Record-Setting MICHELIN Guide France 2018",
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    "Charles and Mi-Ra Thuillant \u2013 a French-Korean couple \u2013 trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
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   "title": "Asian Chefs Shine in the Record-Setting MICHELIN Guide France 2018",
   "trainee": "Mi-Ra Thuillant",
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    "Charles and Mi-Ra Thuillant \u2013 a French-Korean couple \u2013 trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
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    "Asian Chefs Shine in the Record-Setting MICHELIN Guide France 2018",
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant \u2013 a French-Korean couple \u2013 trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
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    "Charles and Mi-Ra Thuillant \u2013 a French-Korean couple \u2013 trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
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  },
  {
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   "trainee_evidence": [
    "Born on February 11, 1926, into a family of chefs whose roots go back to the 18th century, **Paul Bocuse** began his apprenticeship at the age of 16 at the ***Restaurant de la Soierie*** in Lyon under **Claude Maret**."
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   "url": "https://reportergourmet.com/en/chef/703-paul-bocuse",
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   "trainee_evidence": [
    "After the war, he continued his training with the legendary **Eug\u00e9nie Brazier**, one of the first women to earn three Michelin stars, and later with **Fernand Point** at ***La Pyramide*** in Vienne."
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   "url": "https://bittmanproject.substack.com/p/the-graceful-evolution-of-eric-ripert",
   "title": "The Graceful Evolution of Eric Ripert",
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   "trainee_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "**On working for Jo\u00ebl Robuchon and Jean-Louis Palladin:**"
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   "trainee_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "**On working for Jo\u00ebl Robuchon and Jean-Louis Palladin:**"
   ],
   "mentor_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "**On working for Jo\u00ebl Robuchon and Jean-Louis Palladin:**"
   ],
   "kitchen_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "**On working for Jo\u00ebl Robuchon and Jean-Louis Palladin:**"
   ],
   "relationship_evidence": [
    "This week on \u201cFood with Mark Bittman,\u201d I talked to Chef Eric Ripert, who began cooking at 15 years old and proceeded to do a number of things that by necessity include the word \u201clegendary\u201d: He went to work at the legendary La Tour d\u2019Argent, and then he moved to the legendary Jamin, where he cooked with the legendary Jo\u00ebl Robuchon as the head fish chef (poissonier).",
    "**On working for Jo\u00ebl Robuchon and Jean-Louis Palladin:**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Mi-Ra Thuillant",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Here are seven Michelin-starred restaurants in France that are helmed by Asian chefs and what our inspectors commended about these restaurants.",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Charles Thuillant",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Here are seven Michelin-starred restaurants in France that are helmed by Asian chefs and what our inspectors commended about these restaurants.",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": [
    "Here are seven Michelin-starred restaurants in France that are helmed by Asian chefs and what our inspectors commended about these restaurants.",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Here are seven Michelin-starred restaurants in France that are helmed by Asian chefs and what our inspectors commended about these restaurants.",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# **Dining & staying in style at chef Patrick Henriroux\u2019s 2-star Michelin restaurant south of Lyon:**",
    "His most famous apprentice is none other than Paul Bocuse!"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **About La Pyramide\u2019s history**",
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **About La Pyramide\u2019s history**",
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://swisstraveler.net/france/patrick-henriroux-la-pyramide-gourmet-break-in-vienne-near-lyon-france",
   "title": "Gourmet break at the legendary La Pyramide in Vienne/France",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## **About La Pyramide\u2019s history**",
    "Paul Bocuse, Alain Chapel or Jean and Pierre Troisgros among others were his apprentices."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/alain-ducasse-perfect-harmony",
   "title": "Alain Ducasse: Perfect Harmony",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Perfect Harmony",
    "Born in 1956 on a farm in the Landes region in France, Alain Ducasse discovered a penchant for produce at an early age and entered the restaurant industry at 16, training with French culinary greats like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://learn.hms.harvard.edu/about/leadership-faculty/faculty/eric-ripert",
   "title": "Eric Ripert | Harvard Medical School Professional, Corporate, and Continuing Education",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Eric Ripert",
    "Chef, Author",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://learn.hms.harvard.edu/about/leadership-faculty/faculty/eric-ripert",
   "title": "Eric Ripert | Harvard Medical School Professional, Corporate, and Continuing Education",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "chef poissonier",
   "period": null,
   "trainee_evidence": [
    "## Eric Ripert",
    "Chef, Author",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": [
    "## Eric Ripert",
    "Chef, Author",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "kitchen_evidence": [
    "## Eric Ripert",
    "Chef, Author",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "relationship_evidence": [
    "## Eric Ripert",
    "Chef, Author",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/paul-bocusepaul-bocuse-death-memoriam",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# In Memoriam: Paul Bocuse",
    "And today, chefs around the world are pouring out condolences:",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef [Daniel Boulud](https://www.instagram.com/danielboulud/), who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram. \u201cYour love, generosity and legacy will continue to guide me as a chef forever.\u201d"
   ],
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Paul Bocuse",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://chefs.studio/blog/from-pass-to-pass-how-great-kitchens-build-chefs",
   "title": "How Great Kitchens Shape Exceptional Chefs",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In the decades following the Second World War, one kitchen in Vienne quietly trained **Paul Bocuse**, **Jean Troisgros**, **Pierre Troisgros**, **Alain Chapel** and **Louis Outhier**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%D0%B0%D0%BB%D0%B5%D0%BD-%D0%B4%D1%8E%D0%BA%D0%B0%D1%81%D1%81-%D0%BF%D1%80%D0%B8%D1%80%D0%BE%D0%B4%D0%B0-%D1%8F%D0%BA-%D0%BC%D1%96%D1%80%D0%B8%D0%BB%D0%BE-%D0%BA%D1%83%D1%85%D0%BD%D1%96-uk",
   "title": "Alain Ducasse: Nature as the Measure of Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Nature as the Measure of Cuisine",
    "From an early age, he trained under Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier (12 June 1895 \u2013 2 March 1977), known as \"la M\u00e8re Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city.",
    "She influenced subsequent generations of French cooks, including Paul Bocuse and Bernard Pacaud, whom she trained at her restaurant."
   ],
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   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France\u2019s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France\u2019s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros."
   ],
   "mentor_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France\u2019s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros."
   ],
   "kitchen_evidence": null,
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  },
  {
   "url": "https://guide.michelin.com/th/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": "Troisgros",
   "kitchen": null,
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   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France\u2019s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros."
   ],
   "mentor_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "The son of bistro owners, he grew up in the trade and honed his craft in the kitchens of some of France\u2019s greats, from Pierre Orsi and Paul Bocuse to the storied Maison Troisgros."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Who trained Fernand Point?**",
    "Paul Bocuse later trained under Point at La Pyramide for five years, as did Paul Mercier who was a brilliant Cuisiner."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Who trained under Fernand Point?**",
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Who trained under Fernand Point?**",
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shabupc.com/how-does-bocuse-d-or-work",
   "title": "How does Bocuse d or work?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Who taught Paul Bocuse?",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Eric_Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert",
    "At 17, he apprenticed in [Paris](/page/Paris) at the prestigious [La Tour d'Argent](/page/La_Tour_d'Argent) before joining the kitchen at Jo\u00ebl Robuchon's three-[Michelin](/page/Michelin)-starred Jamin, where he honed his skills in modern [French cuisine](/page/French_cuisine).[3][4]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/France/Saint-Tropez/La-Vague-dOr.html",
   "title": "La Vague d'Or-Saint-Tropez-Restaurant-50Best Discovery",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Vague d'Or",
    "Rouen-born chef Arnaud Donckele, who trained under Michel Gu\u00e9rard and Alain Ducasse, is at the helm, overseeing a team of 34."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/France/Saint-Tropez/La-Vague-dOr.html",
   "title": "La Vague d'Or-Saint-Tropez-Restaurant-50Best Discovery",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Vague d'Or",
    "Rouen-born chef Arnaud Donckele, who trained under Michel Gu\u00e9rard and Alain Ducasse, is at the helm, overseeing a team of 34."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-nature-as-the-measure-of-cuisine-en",
   "title": "Alain Ducasse: nature as the measure of cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-nature-as-the-measure-of-cuisine-en",
   "title": "Alain Ducasse: nature as the measure of cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-nature-as-the-measure-of-cuisine-en",
   "title": "Alain Ducasse: nature as the measure of cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/alain-ducasse-nature-as-the-measure-of-cuisine-en",
   "title": "Alain Ducasse: nature as the measure of cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: nature as the measure of cuisine",
    "He was trained early on by Michel Gu\u00e9rard, Gaston Lenotre, Alain Chapel, and Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://provenance.kitchen/technique/the-mre-tradition-frances-forgotten-women-chefs",
   "title": "The M\u00e8re Tradition \u2014 France's Forgotten Women Chefs \u2014 Provenance Technique Library",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French Culinary Heritage \u2014 Womenadvanced",
    "# The M\u00e8re Tradition \u2014 France's Forgotten Women Chefs",
    "She trained Paul Bocuse, who always acknowledged her as his most important teacher."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://provenance.kitchen/technique/the-mre-tradition-frances-forgotten-women-chefs",
   "title": "The M\u00e8re Tradition \u2014 France's Forgotten Women Chefs \u2014 Provenance Technique Library",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French Culinary Heritage \u2014 Womenadvanced",
    "# The M\u00e8re Tradition \u2014 France's Forgotten Women Chefs",
    "She trained Paul Bocuse, who always acknowledged her as his most important teacher."
   ],
   "mentor_evidence": [
    "French Culinary Heritage \u2014 Womenadvanced",
    "# The M\u00e8re Tradition \u2014 France's Forgotten Women Chefs",
    "She trained Paul Bocuse, who always acknowledged her as his most important teacher."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87",
    "Trained Several Great Chefs",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87",
    "Trained Several Great Chefs",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/07/10/obituaries/marie-louise-point-is-dead-at-87-restauranteur-served-french-elite.html",
   "title": "MARIE-LOUISE POINT IS DEAD AT 87; RESTAURANTEUR SERVED FRENCH ELITE",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MARIE-LOUISE POINT IS DEAD AT 87",
    "Trained Several Great Chefs",
    "In the early 1950's, the Points trained several great chefs, among them Pierre Troisgros, of Hotel des Freres Troisgros, in Roanne; Paul Bocuse, of Bocuse, at Collonges-au-Mont-d'Or, near Lyons; and Alain Chapel, whose restaurant also bears his name, in Mionnay, near Lyons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Charles Thuillant",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Mi-Ra Thuillant",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Charles Thuillant",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/travel/asian-chefs-shine-in-the-record-setting-michelin-guide-france-2018-sg",
   "title": "7 Michelin-Starred Restaurants In France That Are Led By Asian Chefs",
   "trainee": "Mi-Ra Thuillant",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "mentor_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "L\u2019Essentiel (One Michelin Star), Deauville \u2013 A French and Korean Couple\u2019s Contemporary Cuisine Making Waves in Normandy",
    "Charles and Mi-Ra Thuillant\u2014a French-Korean couple\u2014trained under some of the biggest names in French cuisine: William Ledeuil, Jo\u00ebl Robuchon and I\u00f1aki Aizipitarte just to name a few."
   ],
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/michel-del-burgo-au-pont-rouge",
   "title": "Michel del Burgo & Au Pont Rouge - Great Chefs",
   "trainee": "Michel del Burgo",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/michel-del-burgo-au-pont-rouge",
   "title": "Michel del Burgo & Au Pont Rouge - Great Chefs",
   "trainee": "Michel del Burgo",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Les Pres d\u2019Eugenie",
   "relationship": "apprenticed",
   "period": "early 1980's",
   "trainee_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "kitchen_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "relationship_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "period_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ]
  },
  {
   "url": "https://greatchefs.com/chef/michel-del-burgo-au-pont-rouge",
   "title": "Michel del Burgo & Au Pont Rouge - Great Chefs",
   "trainee": "Michel del Burgo",
   "mentor": "Alain Ducasse",
   "kitchen": "Byblos de Neiges",
   "relationship": "apprenticed",
   "period": "early 1980's",
   "trainee_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "kitchen_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "relationship_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ],
   "period_evidence": [
    "## Chef Biography",
    "Michel del Burgo began his climb up the culinary ladder in the early 1980\u2019s after graduating and acquiring his culinary degrees.",
    "He apprenticed as Commis de Cuisine at several three Michelin star restaurants starting with L\u2019Oustau de Baumaniere, Chef Guerard\u2019s Les Pres d\u2019Eugenie, Chef Ducasse\u2019s Byblos de Neiges, and Madam Castaing\u2019s L\u2019Hotellierie Beau Rivage."
   ]
  },
  {
   "url": "https://laliste.com/news/alain-ducasse-the-empire-of-precision",
   "title": "Alain Ducasse: The empire of precision",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: The empire of precision",
    "From his audacious beginnings at Michel Gu\u00e9rard\u2019s kitchen to building a global empire, Alain Ducasse has redefined modern gastronomy through precision and discipline."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/se/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/se/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": null,
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/se/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": "L\u2019Auberge du Pont de Collonges",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/se/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/50besttalks-photo-story-sydney-opera-house-massimo-bottura-50-best-chefs.html",
   "title": "50BestTalks the photo story from Sydney Opera House starring Massimo Bottura and 50 Best chefs",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Bottura also shared the story of his time with Alain Ducasse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lacuisineus.com/food-and-film-the-heat-a-kitchen-revolution",
   "title": "Food And Film: The Heat A Kitchen (R)Evolution",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Once Upon A Time",
    "Additionally, one of her \u201ccommis\u201d cooks was Paul Bocuse, who admitted how much he learned from her, although in an interview in the 1970s he said that he would rather have a woman in his bed than behind the stove in his restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "I then decided to knock on Michel Gu\u00e9rard\u2019s door."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "joined",
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "mentor_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "kitchen_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "relationship_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "Two years later, I joined [Roger Verg\u00e9](/people/roger-verge) at the Moulin de Mougins, on the C\u00f4te d\u2019Azur."
   ],
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/section/best37289f02s001/interview-alain-ducasse",
   "title": "Interview: Alain Ducasse from My Best: Alain Ducasse by Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": "joined",
   "period": "1978",
   "trainee_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ],
   "mentor_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ],
   "period_evidence": [
    "# Interview: Alain Ducasse",
    "**Which chefs taught you the most?**",
    "But it was [Alain Chapel](/people/alain-chapel) in Mionnay, whom I joined in 1978, who influenced me the most."
   ]
  },
  {
   "url": "https://pursuitist.com/joel-robuchon-the-chef-of-the-century-talks-to-pursuitist",
   "title": "Jo\u00ebl Robuchon: The Chef Of The Century Talks to Pursuitist",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The world\u2019s most-starred chef, the inspiring Robuchon owned restaurants in cities across the world including Paris, Monaco, Hong Kong, Las Vegas, Tokyo and Bangkok, and trained new legends like Eric Ripert and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pursuitist.com/joel-robuchon-the-chef-of-the-century-talks-to-pursuitist",
   "title": "Jo\u00ebl Robuchon: The Chef Of The Century Talks to Pursuitist",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The world\u2019s most-starred chef, the inspiring Robuchon owned restaurants in cities across the world including Paris, Monaco, Hong Kong, Las Vegas, Tokyo and Bangkok, and trained new legends like Eric Ripert and Gordon Ramsay."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "Fr\u00e9d\u00e9ric Doucet\u2019s restaurant offers a creative and invigorating interpretation of terroir and tradition."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Lorimier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Paris 12th arrondissement: [Virtus](https://guide.michelin.com/en/ile-de-france/paris/restaurant/virtus)",
    "Having trained alongside some of the greats \u2014 notably Arnaud Donckele in Saint-Tropez \u2014 Lorimier channels his experience into meticulous cuisine built on seasonal produce, precise technique and beautifully aromatic sauces."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1998/07/30/style/IHT-chefs-walkoutwith-staff-sets-london-abroil.html",
   "title": "Chef's Walkout,With Staff, Sets London Abroil",
   "trainee": "Tom Aikens",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "\"Unless you really proved yourself, they kicked you out,\" said Tom Aikens, head chef and co-owner of the two-star Pied \u00e0 Terre, who has worked under Koffmann and the legendary Joel Robuchon in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/women-chefs-one-starred-restaurants-france",
   "title": "10 Female Chefs Behind New One-Michelin-Starred Restaurants In France",
   "trainee": "Diego Delbecq",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 10 Female Chefs Behind New One-Michelin-Starred Restaurants In France",
    "**6. Camille Pailleau, [Rozo](https://www.viamichelin.com/web/Restaurant/Lille-59000-Rozo-4036171)**",
    "Delbecq showcases all he has learned over the course of an impressive career (having worked with Marc Meurin and Alain Ducasse) and already has his own distinctive signature dishes: cooked, raw and pickled mushrooms with acidulated watercress; lamb with shellfish and \u201cmarine\u201d potatoes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chngpohtiong.com/the-first-michelin-6-star-chef",
   "title": "The First Michelin 6-Star Chef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "A young Paul Bocuse apprenticed at her restaurant and learnt from Eugenie Brazier the mastery of pure, simple, delicious meals",
    "Eugenie Brazier was the first woman chef to receive 3 Michelin stars and the first person to garner 6 Michelin stars at the same time in 1933"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://duke.lu/ericripert",
   "title": "Eric Ripert (Le Bernadin) : Humble Perfection",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://duke.lu/ericripert",
   "title": "Eric Ripert (Le Bernadin) : Humble Perfection",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": "at a very early age",
   "trainee_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "mentor_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "kitchen_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "relationship_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "period_evidence": [
    "# Eric Ripert (Le Bernadin) : Humble Perfection",
    "### Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ]
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in the town of Castelsarrasin in South-west France, Alain started his culinary career at Pavillon Landais restaurant in Soustons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "This was followed by Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-lesBains while also working for Gaston Len\u00f4tre during the winter months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "He went on to work at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "He went on to work at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "He went on to work at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "He went on to work at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://savour-magazine.co.uk/people/chef-interviews/alain-ducasse",
   "title": "An Interview with Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "But it is Alain Chapel who he cites as his biggest influence, it may be 40 years ago when he trained with him in Mionnay, a three Michelin-star restaurant to the north of Lyon, in France\u2019s Auvergne-Rh\u00f4ne-Alpes region, but it was that first experience which has stayed with him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/lyon-france-best-restaurants-paul-bocuse",
   "title": "Lyon is Taking Over as France's Global Gastronomy Capital",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lyon is Taking Over as France's Global Gastronomy Capital",
    "It was at her Col de la Lu\u00e8re restaurant where Chef Brazier took on a very special apprentice\u2014 a 20-year-old Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/patrick-clark",
   "title": "Patrick Clark | Recipe Videos & Cuisine Techniques",
   "trainee": "Patrick Clark",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "He apprenticed at Braganza Restaurant in London, then mastered his skills under Michel Guerard\u2019s Eugenie-les-Bains in France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/patrick-clark",
   "title": "Patrick Clark | Recipe Videos & Cuisine Techniques",
   "trainee": "Patrick Clark",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "He apprenticed at Braganza Restaurant in London, then mastered his skills under Michel Guerard\u2019s Eugenie-les-Bains in France."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "He apprenticed at Braganza Restaurant in London, then mastered his skills under Michel Guerard\u2019s Eugenie-les-Bains in France."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "## Chef Biography",
    "He apprenticed at Braganza Restaurant in London, then mastered his skills under Michel Guerard\u2019s Eugenie-les-Bains in France."
   ],
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef.",
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef.",
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/chef-icon-alain-ducasse-the-multitalent",
   "title": "Chef Icon Alain Ducasse: The Multitalent - Falstaff",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "He then trained with the greats of that time: Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, first as an apprentice, then as sous chef.",
    "Alain Ducasse in front of the \u00bbHotel de Paris\u00ab."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier Explained",
    "She influenced subsequent generations of French cooks, including [Paul Bocuse](../Paul_Bocuse/) and [Bernard Pacaud](../Bernard_Pacaud/), whom she trained at her restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/op-ma-gastronomie",
   "title": "OP: Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# OP: Ma Gastronomie",
    "One of the most famous kitchens serving as a longstanding training ground for young cooks during the middle years of the 20th century was La Pyramide.",
    "Opened in 1923 and ruled firmly by its eminent chef/owner Fernand Point (1897\u20131955), it has counted among its crew at different times Paul Bocuse, the Troisgros brothers, and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchenartsandletters.com/products/op-ma-gastronomie",
   "title": "OP: Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
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    "### Initial Positions and Breakthroughs",
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   "url": "https://greatbritishchefs.com/features/alain-ducasse-good-taste-sustainable-gastronomy",
   "title": "Alain Ducasse On Eating With A Conscience And What Still Motivates Him",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fast forward fifteen years and, having trained with culinary legends including Michel Gu\u00e9rard, Roger Verg\u00e9, Gaston Len\u00f4tre and Alain Chapel (who he describes as his four masters), Ducasse had won three Michelin stars for the first time at restaurant Louis XV in Monaco."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://today.com/food/chef-joel-robuchon-mentored-gordon-ramsay-dies-cancer-t135061",
   "title": "Chef Joel Robuchon, mentored Gordon Ramsay, dies of cancer",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://today.com/food/chef-joel-robuchon-mentored-gordon-ramsay-dies-cancer-t135061",
   "title": "Chef Joel Robuchon, mentored Gordon Ramsay, dies of cancer",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": "the 1980s",
   "trainee_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ],
   "mentor_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ],
   "kitchen_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ],
   "relationship_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ],
   "period_evidence": [
    "Legendary chef Jo\u00ebl Robuchon, who mentored [Gordon Ramsay](https://www.today.com/food/chef-gordon-ramsay-shares-reason-why-how-he-lost-more-t130190), Eric Ripert and many other celebrity chefs, has died at the age of 73 from cancer.",
    "Ramsay, who worked for Robuchon at his first restaurant Jamin in Paris the 1980s, called his mentor \"The God Father of Michelin.\""
   ]
  },
  {
   "url": "https://guide.michelin.com/se/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Memoriam: Paul Bocuse",
    "And today, chefs around the world are pouring out condolences:",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef [Daniel Boulud](https://www.instagram.com/danielboulud/), who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram. \u201cYour love, generosity and legacy will continue to guide me as a chef forever.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/eric_ripert",
   "title": "Eric Ripert - Notable People",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His talent and work ethic soon led him to the kitchen of [Jo\u00ebl Robuchon](/joel_robuchon) at [Jamin](https://notablepeopleproject.org/worked-at?find=Jamin), a temple of modern French cooking where Robuchon's pursuit of perfection deeply influenced the young chef.",
    "## Career"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2005/10/26/dining/on-highstakes-tables-in-las-vegas-fish-not-chips.html",
   "title": "On High-Stakes Tables in Las Vegas: Fish, Not Chips",
   "trainee": "Claude Le Tohic",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "On High-Stakes Tables in Las Vegas: Fish, Not Chips",
    "Mr. Robuchon took an almost obsessive interest in the design of the menu and the kitchen and put two seasoned Breton friends in day-to-day charge: Lo\u00efc Launay as general manager, and Claude Le Tohic, who worked at Mr. Robuchon's side during the glory days at Jamin in Paris, as executive chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/10-female-chefs-from-new-one-starred-restaurants-in-the-michelin-guide-france-2019-selection-copy1",
   "title": "10 Female Chefs Behind New One-Michelin-Starred Restaurants In France",
   "trainee": "Diego Delbecq",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "We round up these female chefs whose culinary stars are shining brightly.",
    "6. Camille Pailleau, Rozo",
    "Delbecq showcases all he has learned over the course of an impressive career (having worked with Marc Meurin and Alain Ducasse) and already has his own distinctive signature dishes: cooked, raw and pickled mushrooms with acidulated watercress; lamb with shellfish and \u201cmarine\u201d potatoes.."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-star.co.ke/news/2023-03-21-the-scandalous-chef-the-world-forgot",
   "title": "The 'scandalous' chef the world forgot",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier was the first person ever to receive six Michelin stars",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at theLucas Carltonrestaurant in Paris. His Parisian training was in full view.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://the-star.co.ke/news/2023-03-21-the-scandalous-chef-the-world-forgot",
   "title": "The 'scandalous' chef the world forgot",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier was the first person ever to receive six Michelin stars",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at theLucas Carltonrestaurant in Paris. His Parisian training was in full view.\""
   ],
   "mentor_evidence": [
    "Eug\u00e9nie Brazier was the first person ever to receive six Michelin stars",
    "\"Bocuse was also based in Lyon, but [after training with Brazier] he apprenticed with [famous chef and restaurateur] Fernand Point and worked at theLucas Carltonrestaurant in Paris. His Parisian training was in full view.\""
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His name is Alain Ducasse and I have been his fan ever since I stepped on Monegasque soil some years ago.",
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ingridaidas.wordpress.com/2011/03/02/london-series-part-2-alain-ducasse-at-the-dorchester",
   "title": "London Series part 2 \u2013 Alain Ducasse at The Dorchester",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His name is Alain Ducasse and I have been his fan ever since I stepped on Monegasque soil some years ago.",
    "He worked with Michel Guerard, the inventor of the nouvelle cuisine, then near Cannes under Roger Verge where he learned the more traditional approach."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/alex-stratta",
   "title": "Alessandro Stratta and March\u00e9 Bacchus | Chef Techniques",
   "trainee": "Alessandro Stratta",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "and soon after, *Great Chef* Alain Ducasse invited Chef Alex to join his Louis XV restaurant in the hotel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/alex-stratta",
   "title": "Alessandro Stratta and March\u00e9 Bacchus | Chef Techniques",
   "trainee": "Alessandro Stratta",
   "mentor": "Alain Ducasse",
   "kitchen": "Louis XV",
   "relationship": "joined",
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "and soon after, *Great Chef* Alain Ducasse invited Chef Alex to join his Louis XV restaurant in the hotel."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "and soon after, *Great Chef* Alain Ducasse invited Chef Alex to join his Louis XV restaurant in the hotel."
   ],
   "kitchen_evidence": [
    "## Chef Biography",
    "and soon after, *Great Chef* Alain Ducasse invited Chef Alex to join his Louis XV restaurant in the hotel."
   ],
   "relationship_evidence": [
    "## Chef Biography",
    "and soon after, *Great Chef* Alain Ducasse invited Chef Alex to join his Louis XV restaurant in the hotel."
   ],
   "period_evidence": null
  },
  {
   "url": "https://antoineonline.com/intr/en/default/p/La%20Mere%20Brazier-The%20Mother%20of%20Modern%20French%20Cooking-Eugenie%20Brazier%20%20Brazier%20%20Eugenie%20%20Bocuse%20%20Paul%20%20Smith%20Drew/9780847840960",
   "title": "La Mere Brazier (the Mother Of Modern French Cooking)",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.",
    "Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L\u2019Ambroisie in Paris, both three-star Michelin icons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://avin.jp/area-information/1141",
   "title": "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
   "trainee": "Alain Chapel",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "mentor_evidence": [
    "La Pyramide- 4-star hotel and two-Michelin-starred gastronomic restaurant in Vienne.",
    "Paul Bocuse, the Troisgros brothers and Alain Chapel are some of the big names that were trained by him."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/at/en/article/news-and-views/paul-bocuse-death-memoriam-hk",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# In Memoriam: Paul Bocuse",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef [Daniel Boulud](https://www.instagram.com/danielboulud/), who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram. \u201cYour love, generosity and legacy will continue to guide me as a chef forever.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Frenchman Daniel Boulud, 60, is one of the world\u2019s foremost chefs.",
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": "Daniel Boulud",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Frenchman Daniel Boulud, 60, is one of the world\u2019s foremost chefs.",
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "mentor_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "When I was 17, I did two years with Georges Blanc in Lyon, then Roger Verge \u2013 my first experience of a big brigade in Provence which exposed me to a vibrant, energetic international world."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/Interviews/daniel-boulud-wins-the-diners-club-lifetime-achievement-award-2015.html",
   "title": "Daniel Boulud wins the Diners Club\u00ae Lifetime Achievement Award 2015",
   "trainee": "Daniel Boulud",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Frenchman Daniel Boulud, 60, is one of the world\u2019s foremost chefs.",
    "I worked with Michel Guerard \u2013 the poet \u2013 where I learned about the sensibility and detail of the food itself."
   ],
   "mentor_evidence": [
    "I worked with Michel Guerard \u2013 the poet \u2013 where I learned about the sensibility and detail of the food itself."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "I worked with Michel Guerard \u2013 the poet \u2013 where I learned about the sensibility and detail of the food itself."
   ],
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/alain-ducasse-the-culinary-titan-of-modern-french-cuisine",
   "title": "Alain Ducasse \u2013 The Culinary Titan Of Modern French Cuisine | Michelin Maestro",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life and Culinary Origins",
    "He enrolled in a culinary school in **Pavie**, where he began formal training.",
    "But it was his apprenticeships with two legendary chefs\u2014**Michel Gu\u00e9rard**, a founding father of nouvelle cuisine, and **Roger Verg\u00e9**, master of the vibrant \u201ccuisine du soleil\u201d\u2014that left an indelible mark on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/alain-ducasse-the-culinary-titan-of-modern-french-cuisine",
   "title": "Alain Ducasse \u2013 The Culinary Titan Of Modern French Cuisine | Michelin Maestro",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life and Culinary Origins",
    "He enrolled in a culinary school in **Pavie**, where he began formal training.",
    "But it was his apprenticeships with two legendary chefs\u2014**Michel Gu\u00e9rard**, a founding father of nouvelle cuisine, and **Roger Verg\u00e9**, master of the vibrant \u201ccuisine du soleil\u201d\u2014that left an indelible mark on him."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Carlo Cracco",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Davide Oldani",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/6/4591/chef/211/the-authors.html",
   "title": "Alain Ducasse",
   "trainee": "Andrea Berton",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Plaza Ath\u00e9n\u00e9e 25, avenue de Montaigne Parigi Francia T. +33.(0)1.53676500 Among the dominant personalities of the contemporary scene, Alain Ducasse is much more than a chef.",
    "The Mediterranean and, in this case, Italy, has always been among his passions and here in Italy he has become the mentor of great talents: some of those who have worked under his watchful gaze are Massimo Bottura, Carlo Cracco, Davide Oldani and Andrea Berton."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://mylittlebird.com/2023/05/women-chefs",
   "title": "Kitchen Detail: Women in the Kitchen",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Once Upon a Time",
    "Additionally, one of her \u201ccommis\u201d cooks at [**La M\u00e8re Brazier**](https://lamerebrazier.fr) was [**Paul Bocuse**](https://en.wikipedia.org/wiki/Paul_Bocuse), who admitted how much he learned from her, although in an interview in the 1970s he said that he would rather have a woman in his bed than behind the stove in his restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://villarenelalique.com/en/news/anniversary-4-hands-dinner.html",
   "title": "Villa Ren\u00e9 Lalique Anniversary Dinner : Patrick Henriroux x Paul Stradner",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Anniversary 4-Hands Dinner : Patrick Henriroux x Paul Stradner",
    "**The living legacy of La Pyramide**",
    "It was also at La Pyramide that Paul Bocuse began his career and learned the techniques that would shape his culinary legacy.",
    "The first chef to be awarded three Michelin stars in 1933, he trained generations of exceptional chefs, including Paul Bocuse, the Troisgros brothers and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Eric_Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [\u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "## Culinary career",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
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   "kitchen_evidence": null,
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  },
  {
   "url": "http://en.wikipedia.org/wiki/Eric_Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [\u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "## Culinary career",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": [
    "Eric Ripert ( French: [\u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "## Culinary career",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "kitchen_evidence": [
    "Eric Ripert ( French: [\u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "## Culinary career",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "relationship_evidence": [
    "Eric Ripert ( French: [\u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "## Culinary career",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://roamer.travel/learn/lyon-bouchons-meres-lyonnaises",
   "title": "Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
   "trainee": "Eug\u00e9nie Brazier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Cultural Explainer",
    "# Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
    "The most celebrated was Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://roamer.travel/learn/lyon-bouchons-meres-lyonnaises",
   "title": "Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Cultural Explainer",
    "# Bouchons and the M\u00e8res Lyonnaises: How Lyon's Working Kitchens Made It the Capital of French Food",
    "That is not a working-class footnote to French haute cuisine.",
    "It is its foundation: Brazier trained Paul Bocuse, the chef who would later carry Lyonnais cooking to global fame."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Charolles (71): [Fr\u00e9d\u00e9ric Doucet](https://guide.michelin.com/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet)",
    "Fr\u00e9d\u00e9ric Doucet\u2019s restaurant offers a creative and invigorating interpretation of terroir and tradition."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Valentin Loison",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Langres (52): [Bulle d'Osier](https://guide.michelin.com/en/grand-est/langres/restaurant/bulle-d-osier)",
    "In the kitchen, Chef Valentin Loison, Petit\u2019s trusted right-hand man from the Jura (formerly of Le Clos des Sens and Mirazur), composes a creative carte blanche menu that draws on foraged herbs such as licorice fern, produce from the vegetable garden, local livestock including matured Black Angus beef, fish from the River Sa\u00f4ne \u2014 carp *ventr\u00e8che*, matured pike perch, catfish \u2014 and game such as roe deer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/article/news-and-views/michelin-starred-restaurants-france-new",
   "title": "New MICHELIN-Starred Restaurants in France for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Lorimier",
   "mentor": null,
   "kitchen": null,
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   "trainee_evidence": [
    "New MICHELIN-Starred Restaurants in France for 2026",
    "### Paris 12th arrondissement: [Virtus](https://guide.michelin.com/en/ile-de-france/paris/restaurant/virtus)",
    "At the helm is a talented duo: Chef Fr\u00e9d\u00e9ric Lorimier in the kitchen and Camille Gouyer, who oversees the dining room."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/la-mere-of-lyon-celebrating-eugenie?r=3p5tb",
   "title": "La M\u00e8re of Lyon: Celebrating Eug\u00e9nie Brazier's Culinary Legacy",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Eug\u00e9nie Brazier** was a trailblazer among the *M\u00e8res* of Lyon, a group of female chefs who defied the male-dominated world of French cuisine in the early 20th century.",
    "It was here that a 20-year-old Paul Bocuse began his culinary journey under Brazier\u2019s strict yet nurturing mentorship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Alain Chapel",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.citizendium.org/wiki/Fernand_Point",
   "title": "Fernand Point - Citizendium",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point",
    "Such master French chefs as [Paul Bocuse](/wiki/index.php?title=Paul_Bocuse&action=edit&redlink=1), [Alain Chapel](/wiki/index.php?title=Alain_Chapel&action=edit&redlink=1), and Jean and Pierre [Troisgros](/wiki/index.php?title=Troisgros&action=edit&redlink=1) trained under Point and, applying his principles, eventually helped create the *nouvelle cuisine* of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://assouline.com/blogs/culture-lounge/my-process-alain-ducasse",
   "title": "Alain Ducasse: 21 Michelin Stars & Culinary Mastery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is Still a \"Chef's Chef,\" Even After 21 Michelin Stars",
    "I was fortunate to be trained by great professionals like Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the most important for me, Alain Chapel, who was one of the chief pioneers of Nouvelle Cuisine."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
  {
   "url": "https://greatchefs.com/chef/bernard-cretier",
   "title": "Bernard Cretier | Cuisine Techniques & Recipes",
   "trainee": "Bernard Cretier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "Bernard Cretier was born in 1947 in Vichy, France, and began his apprenticeship at age 15 in France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://greatchefs.com/chef/bernard-cretier",
   "title": "Bernard Cretier | Cuisine Techniques & Recipes",
   "trainee": "Bernard Cretier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "He then moved around to work under the greatest chefs in France: Jean and Pierre Troisgros, and then Bocuse at L\u2019Auberge du Pont de Collonges near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/bernard-cretier",
   "title": "Bernard Cretier | Cuisine Techniques & Recipes",
   "trainee": "Bernard Cretier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "He then moved around to work under the greatest chefs in France: Jean and Pierre Troisgros, and then Bocuse at L\u2019Auberge du Pont de Collonges near Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://premium.frankreich.news/%E3%82%A2%E3%83%A9%E3%83%B3%E3%83%BB%E3%83%87%E3%83%A5%E3%82%AB%E3%82%B9%EF%BC%9A%E4%B8%96%E7%95%8C%E3%82%92%E9%A3%9F%E6%9D%90%E5%BA%AB%E3%81%A8%E3%81%97%E3%81%A6%E6%8D%89%E3%81%88%E3%81%9F%E6%96%99",
   "title": "Alain Ducasse: The Chef Who Saw the World as His Pantry",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse: The Chef Who Saw the World as His Pantry",
    "His career began at the age of 16 in southwestern France and led him to mentors such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://duke.lu/bernardin25",
   "title": "Eric Ripert (Le Bernardin): Humble perfection",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert (Le Bernardin): Humble perfection",
    "Enrolled in hotel school at the age of 15, Eric Ripert began working at La Tour d'Argent and Jamin with Jo\u00ebl Robuchon at a very early age."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/sg/en/article/news-and-views/paul-bocusepaul-bocuse-death-memoriam",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Memoriam: Paul Bocuse",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "http://guide.michelin.com/sg/en/article/news-and-views/paul-bocusepaul-bocuse-death-memoriam",
   "title": "In Memoriam: Paul Bocuse",
   "trainee": "Daniel Boulud",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Memoriam: Paul Bocuse",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "mentor_evidence": [
    "In Memoriam: Paul Bocuse",
    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
   ],
   "kitchen_evidence": null,
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  {
   "url": "http://oldcooksbooks.com/master_book_by_let_search.php?passed_book_id=11133",
   "title": "OldCooksBooks.com",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://oldcooksbooks.com/master_book_by_let_search.php?passed_book_id=11133",
   "title": "OldCooksBooks.com",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://oldcooksbooks.com/master_book_by_let_search.php?passed_book_id=11133",
   "title": "OldCooksBooks.com",
   "trainee": "Jean and Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Such master French chefs as Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros trained under Point and, applying his principles, eventually helped create the nouvelle cuisine of the late 1970s."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse, 20 things to know about the chef of the century",
    "## His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "His first masters include an important woman, **Eug\u00e9nie Brazier** (1895-1977), *La M\u00e8re Brazier*, the mother of modern French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://identitagolose.com/sito/en/95/18764/dal-mondo/paul-bocuse-20-things-to-know-about-the-chef-of-the-century.html",
   "title": "Dal Mondo - Paul Bocuse, 20 things to know about the chef of the century",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse, 20 things to know about the chef of the century",
    "## His masters, his precocious talent, his dishes that went down in history, his love for women. A portrait of the great chef from Lyon",
    "In 1950 he goes to *La Pyramide* in Vienne, near Lyon, under the wing of master **Fernand Point**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "kitchen_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "relationship_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Both received it at the restaurant Lucas-Carton in Paris.",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "kitchen_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "relationship_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://csmonitor.com/1982/0401/040106.html",
   "title": "Tennis and truffles mix with today's cuisine at Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Both received it at the restaurant Lucas-Carton in Paris.",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "mentor_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "kitchen_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "relationship_evidence": [
    "# Tennis and truffles mix with today's cuisine at Troisgros",
    "Paul Bocuse also trained with them and the three worked at La Pyramide in Vienne for the great Fernand Point."
   ],
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "His practical education was further shaped by working under masters of the time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "mentor_evidence": [
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Ducasse worked at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains, a temple of *cuisine minceur*, and for the famed p\u00e2tissier Gaston Len\u00f4tre during summers."
   ],
   "period_evidence": null
  },
  {
   "url": "https://notablepeopleproject.org/alain_ducasse",
   "title": "Alain Ducasse - Notable People",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a French-born Mon\u00e9gasque chef and one of the most influential figures in global gastronomy.",
    "However, his most pivotal mentorship came under Chef Roger Verg\u00e9 at the Moulin de Mougins, where he immersed himself in the vibrant, sun-drenched flavors of Proven\u00e7al cuisine, a style that would deeply influence his own."
   ],
   "mentor_evidence": [
    "However, his most pivotal mentorship came under Chef Roger Verg\u00e9 at the Moulin de Mougins, where he immersed himself in the vibrant, sun-drenched flavors of Proven\u00e7al cuisine, a style that would deeply influence his own."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/michelin-stars-pierre-gagnaire-paris",
   "title": "The First Day I Got My MICHELIN Stars: Pierre Gagnaire",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day I Got My MICHELIN Stars: Pierre Gagnaire",
    "We get the world's most celebrated chefs to spill what it was like when they got their first MICHELIN stars.",
    "Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of [the late Paul Bocuse](https://guide.michelin.com/us/en/california/article/news-and-views/paul-bocuse-death-memoriam)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nuvomagazine.com/magazine/autumn-2014/chef-patrick-henriroux",
   "title": "Chef Patrick Henriroux",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Chef Patrick Henriroux",
    "If Point\u2019s name doesn\u2019t ring a bell, you may have heard of Paul Bocuse, France\u2019s most renowned chef, who apprenticed under Point back in the fifties."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "period_evidence": null
  },
  {
   "url": "https://lifestyleasia.com/hk/dining/food/alain-ducasse-interview-rech-hong-kong-2017",
   "title": "Q&A: Alain Ducasse, the "godfather" of French cuisine | Lifestyle Asia",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "mentor_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Q&A: Alain Ducasse, the \u201cgodfather\u201d of French cuisine",
    "**Who were your biggest culinary idols at the time?**",
    "I ended up being able to work with Gu\u00e9rard first, then with Verg\u00e9, then Chapel, and while working with Chapel I was learning pastry with Gaston Len\u00f4tre himself."
   ],
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Eric%20Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikipedia.org/wiki/Eric%20Ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "kitchen_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "relationship_evidence": [
    "Eric Ripert ( French: [ \u0281ip\u025b\u0281]; born 2 March 1965) is a French chef, author, and television personality specializing in modern French cuisine and noted for his work with seafood.",
    "Next, he worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/illinois/chicago/article/dining-out/gerald-passedat-favorite-food-restaurants",
   "title": "Eating Off Duty with G\u00e9rald Pass\u00e9dat",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eating Off Duty with G\u00e9rald Pass\u00e9dat",
    "We explore where and what celebrated chefs eat outside their kitchens.",
    "After culinary school, the young man set out to perfect his skills in the kitchens of some of France\u2019s great restaurants, apprenticing with Michel Gu\u00e9rard in Eugenie-les-Bains, the Troisgros brothers in Roanne, and other notable chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.fr/9780847840960/Mere-Brazier-Mother-Modern-French-0847840964/plp",
   "title": "La Mere Brazier: The Mother of Modern French Cooking - Brazier, Eugenie: 9780847840960",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Synopsis",
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://abebooks.fr/9780847840960/Mere-Brazier-Mother-Modern-French-0847840964/plp",
   "title": "La Mere Brazier: The Mother of Modern French Cooking - Brazier, Eugenie: 9780847840960",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### \u00c0 propos de l?auteur",
    "Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L\u2019Ambroisie in Paris, both three-star Michelin icons."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Early Life & Career",
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  },
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    "Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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  },
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    "\u201cThank you, Monsieur Paul, for being the greatest influence in my life since I started cooking at 14,\u201d chef Daniel Boulud, who once apprenticed at L\u2019Auberge du Pont de Collonges, posted on Instagram."
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   "relationship_evidence": [
    "# Paul Bocuse",
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   ],
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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   "url": "https://saritaenterprises.org/briefs/20260329-26",
   "title": "How Lyon\u2019s M\u00e8res Lyonnaises Shaped French Cuisine Before Celebrity Chefs",
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    "A Legacy That Outlived Its Creator",
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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    "## The Restaurant",
    "Much as he was strict and unforgiving in the kitchen, Point (often with [Paul Bocuse](https://alchetron.com/Paul-Bocuse) as his apprentice and wing-man) was known to play pranks on his patrons and visitors."
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    "1975 After reaching adulthood, he trained with Michel Gu\u00e9rard, now 85, a giant of French cuisine and Nouvelle Cuisine, at the time holding 2 Michelin stars in the spa town of Eug\u00e9nie-les-Bains (he received the third star two years later, in 1977).",
    "THE BIOGRAPHY"
   ],
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  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "1977 He falls in love with Provencal cuisine while working next to another monument of French cuisine: Roger Verg\u00e9 (1930-2015), in the kitchens of Le Moulin de Mougins, 3 stars in the inland of Cannes.",
    "THE BIOGRAPHY"
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://identitagolose.com/sito/en/41/22070/primo-piano/life-and-miracles-of-alain-ducasse.html?p=0",
   "title": "Life and miracles of Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "1978 The journey of young Alain in the shade of the authors of the manifesto of the Nouvelle Cuisine is completed with AlainChapel (1937-1990), another 3-starred restaurant in Mionnay, just north of Lyon.",
    "THE BIOGRAPHY"
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  {
   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Eric Ripert",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
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   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
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  },
  {
   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Gordon Ramsay",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
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   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "kitchen_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "relationship_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "mentored",
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "kitchen_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "relationship_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/)[Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
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  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/the-first-day-i-got-my-michelin-star-pierre-gagnaire-of-pierre-gagnaire-in-paris",
   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
   "trainee": "Pierre Gagnaire",
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   "trainee_evidence": [
    "The First Day We Got Our Stars: Pierre Gagnaire",
    "Born in Apinac in the French Loire region to a chef father who ran a Michelin-starred restaurant, Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
   ],
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  },
  {
   "url": "https://guide.michelin.com/tw/en/article/people/the-first-day-i-got-my-michelin-star-pierre-gagnaire-of-pierre-gagnaire-in-paris",
   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
   "trainee": null,
   "mentor": "Paul Bocuse",
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   "mentor_evidence": [
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    "Born in Apinac in the French Loire region to a chef father who ran a Michelin-starred restaurant, Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
   ],
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  },
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   "url": "https://guide.michelin.com/tw/en/article/people/the-first-day-i-got-my-michelin-star-pierre-gagnaire-of-pierre-gagnaire-in-paris",
   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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    "Born in Apinac in the French Loire region to a chef father who ran a Michelin-starred restaurant, Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
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   "url": "https://latimes.com/archives/la-xpm-1998-mar-18-fo-29956-story.html",
   "title": "She Was the First Six-Star Chef",
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    "SPECIAL TO THE TIMES",
    "Later, she opened at Le Col de la Luere, where a young Paul Bocuse apprenticed and learned Brazier\u2019s \u201cla nouvelle cuisine.\u201d"
   ],
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  },
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   "url": "http://en.wikipedia.org/wiki/Alain_Ducasse%20",
   "title": "Alain Ducasse",
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   "trainee_evidence": [
    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard 's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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    "Alain Ducasse ( French: [al\u025b\u0303 dykas]; born 13 September 1956) is a French-born Mon\u00e9gasque chef.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
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   "relationship_evidence": [
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   "url": "https://greatchefs.com/chef/patrick-lassaque-bellagio",
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   "trainee_evidence": [
    "## Chef Biography",
    "In 1994 he spent over a year with Great Chef Alain Ducasse as pastry assistant at the Hotel de Paris in Monaco before joining Great Chef Marc Ehrler as pastry chef at the Ritz-Carlton in Cancun, Mexico."
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  },
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   "url": "https://abebooks.com/9780847840960/Mere-Brazier-Mother-Modern-French-0847840964/plp",
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    "Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L\u2019Ambroisie in Paris, both three-star Michelin icons."
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  },
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   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
   "title": "Ducasse Baccarat: A Radical Dining Experience Where Crystal is The Ingredient",
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    "His formal career ignited at a young age.",
    "He trained under legendary masters of French gastronomy, including Michel Gu\u00e9rard, Gaston Len\u00f4tre, and the legendary Roger Verg\u00e9, from whom he absorbed the vibrant, sun-drenched principles of Mediterranean cuisine."
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   "url": "https://formfluent.com/blogs/blog/ducasse-baccarat-a-radical-dining-experience-where-crystal-is-the-ingredient",
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    "His formal career ignited at a young age.",
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   "title": "The Making of a Chef: Breaking Down Culinary Inspiration, By the Numbers - Fergus Henderson/St. John",
   "trainee": "Jason Neroni",
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   "trainee_evidence": [
    "Chef: Jason Neroni",
    "After working in New York for 15 years, I was invited by the country of Spain to take a tour, and we were allowed stage times in various restaurants including elBulli."
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  },
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   "url": "https://firstwefeast.com/eat/where-chefs-get-inspiration/fergus-hendersonst-john",
   "title": "The Making of a Chef: Breaking Down Culinary Inspiration, By the Numbers - Fergus Henderson/St. John",
   "trainee": "Jason Neroni",
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   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Chef: Jason Neroni",
    "I had come from an Alain Ducasse kitchen, which was very \u2018tac tac\u2019 [efficient; in order]."
   ],
   "mentor_evidence": [
    "Chef: Jason Neroni",
    "I had come from an Alain Ducasse kitchen, which was very \u2018tac tac\u2019 [efficient; in order]."
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   "url": "https://lamerebrazier.fr/en/story-eugenie-brazier",
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    "### The Thread",
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    "### The Thread",
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   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
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    "### The Thread",
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   "url": "https://grandaha.com/fernand-point-butter-as-an-argument",
   "title": "Fernand Point \u2014 Butter as an Argument",
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    "### The Thread",
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    "Born in 1956 on a farm in the Landes region, he started his culinary career at 16 in France\u2019s southwest before going on to train with acclaimed chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
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   "url": "https://theworlds50best.com/stories/News/best-desserts-in-the-world.html",
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   "url": "https://nytimes.com/1977/03/04/archives/eugenie-brazier-dies-in-france-chef-put-emphasis-on-simplicity.html",
   "title": "Eugenie Brazier Dies in France; Chef Put Emphasis on Simplicity",
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   "url": "https://prezi.com/p/s43udhc9_dnl/fernand-point",
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    "Transcript",
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   "url": "https://wikiwand.com/en/Eug%C3%A9nie_Brazier",
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    "Eug\u00e9nie Brazier\n\n French chef (1895\u20131977) From Wikipedia, the free encyclopedia",
    "Brazier followed the traditions of Lyon's famous female cooks \u2013 the *[M\u00e8res lyonnaises](./Lyonnaise_cuisine#The_M\u00e8res)* \u2013 in avoiding over-elaborate dishes, preferring to offer fairly simple food of the highest quality.",
    "She influenced subsequent generations of French cooks, including [Paul Bocuse](./Paul_Bocuse) and [Bernard Pacaud](./Bernard_Pacaud), whom she trained at her restaurant."
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    "Paul Bocuse\u2019s version: the evolution of the disciple",
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    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.",
    "Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars."
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    "## fernand point's Connections",
    "Paul Bocuse",
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](../Michel_Gu%c3%a9rard/)'s restaurant in [Eug\u00e9nie-les-Bains](../Communes_of_the_Landes_department/) while also working for [Gaston Len\u00f4tre](../Gaston_Len%c3%b4tre/) during the summer months."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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    "# Alain Ducasse Explained",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](../Moulin_de_Mougins/) under legendary chef [Roger Verg\u00e9](../Roger_Verg%c3%a9/), creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
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   "url": "https://wikiwand.com/en/Eric_Ripert",
   "title": "Eric Ripert - Wikiwand",
   "trainee": "Eric Ripert",
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   "trainee_evidence": [
    "# Eric Ripert",
    "## Culinary career",
    "Next, he worked at Jamin under [Jo\u00ebl Robuchon](./Jo\u00ebl_Robuchon) and was soon promoted to [Assistant Chef de Partie](./Chef_de_Partie)."
   ],
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  },
  {
   "url": "https://wikiwand.com/en/Eric_Ripert",
   "title": "Eric Ripert - Wikiwand",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
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   "relationship": null,
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   "trainee_evidence": null,
   "mentor_evidence": [
    "# Eric Ripert",
    "## Culinary career",
    "Next, he worked at Jamin under [Jo\u00ebl Robuchon](./Jo\u00ebl_Robuchon) and was soon promoted to [Assistant Chef de Partie](./Chef_de_Partie)."
   ],
   "kitchen_evidence": null,
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  },
  {
   "url": "https://wikiwand.com/en/Eric_Ripert",
   "title": "Eric Ripert - Wikiwand",
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   "kitchen": "Jamin",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Eric Ripert",
    "## Culinary career",
    "Next, he worked at Jamin under [Jo\u00ebl Robuchon](./Jo\u00ebl_Robuchon) and was soon promoted to [Assistant Chef de Partie](./Chef_de_Partie)."
   ],
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  },
  {
   "url": "https://wikiwand.com/en/Eric_Ripert",
   "title": "Eric Ripert - Wikiwand",
   "trainee": null,
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   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Eric Ripert",
    "## Culinary career",
    "Next, he worked at Jamin under [Jo\u00ebl Robuchon](./Jo\u00ebl_Robuchon) and was soon promoted to [Assistant Chef de Partie](./Chef_de_Partie)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/meet-eugenie-brazier-frances-first-six-michelin-star-chef/131024",
   "title": "Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
    "She trained Paul Bocuse and Bernard Pacaud amongst others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/meet-eugenie-brazier-frances-first-six-michelin-star-chef/131024",
   "title": "Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
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   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
    "She trained Paul Bocuse and Bernard Pacaud amongst others."
   ],
   "mentor_evidence": [
    "# Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
    "She trained Paul Bocuse and Bernard Pacaud amongst others."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Meet Eug\u00e9nie Brazier - France\u2019s first six Michelin star chef",
    "She trained Paul Bocuse and Bernard Pacaud amongst others."
   ],
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  },
  {
   "url": "https://wikiwand.com/en/La_Pyramide",
   "title": "La Pyramide - Wikiwand",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Pyramide",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with [Paul Bocuse](./Paul_Bocuse) as his apprentice and wing-man)."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://llmpedia.net/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "He later honed his skills under renowned chefs including Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains and Gaston Len\u00f4tre at his famed p\u00e2tisserie in [Paris](Paris.html)."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://llmpedia.net/deepseek/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": "Alain Chapel's eponymous three-Michelin-star restaurant",
   "relationship": "work",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "A pivotal moment in his early career was his work with [Alain Chapel](Alain_Chapel.html) at his eponymous three-Michelin-star restaurant in [Mionnay](Mionnay.html), where he absorbed the principles of precision and seasonality that would define his future work."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "A pivotal moment in his early career was his work with [Alain Chapel](Alain_Chapel.html) at his eponymous three-Michelin-star restaurant in [Mionnay](Mionnay.html), where he absorbed the principles of precision and seasonality that would define his future work."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "A pivotal moment in his early career was his work with [Alain Chapel](Alain_Chapel.html) at his eponymous three-Michelin-star restaurant in [Mionnay](Mionnay.html), where he absorbed the principles of precision and seasonality that would define his future work."
   ],
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "A pivotal moment in his early career was his work with [Alain Chapel](Alain_Chapel.html) at his eponymous three-Michelin-star restaurant in [Mionnay](Mionnay.html), where he absorbed the principles of precision and seasonality that would define his future work."
   ],
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/people/eric-ripert",
   "title": "Eric Ripert - Chef",
   "trainee": "Eric Ripert",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier",
    "Bernard Pacaud apprenticed with her starting in 1962, crediting her with inspiring him to become a cuisinier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse ::: Open WIKI",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "After this [apprenticeship](/wiki/Apprenticeship), he began work at [Michel Gu\u00e9rard](/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse ::: Open WIKI",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "## [Early life](/wiki/Early_life) and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](/wiki/Provence) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://wral.com/jo-l-robuchon-rewrote-the-rules-of-fine-dining/17750524",
   "title": "Jo\u00ebl Robuchon Rewrote the Rules of Fine Dining",
   "trainee": "Eric Ripert",
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   "trainee_evidence": [
    "# Jo\u00ebl Robuchon Rewrote the Rules of Fine Dining",
    "The chef Eric Ripert, who was one of them, has said that he still has nightmares about covering plates with the precisely sized and spaced dots of sauce that were a Jamin signature."
   ],
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  },
  {
   "url": "http://guide.michelin.com/sg/en/article/features/singapore-chefs-flying-the-flag-in-michelin-listed-restaurants-overseas",
   "title": "Singapore Chefs Flying The Flag In MICHELIN-Listed Restaurants Overseas",
   "trainee": "Barry Quek",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "years. After graduating from At-Sunrice GlobalChef Academy culinary school, he snagged a coveted job at the then three-MICHELIN-starred Joel Robuchon Restaurant for 2\u00bd years and later worked in Les Amis.",
    "Amis. After working at top French restaurants, Quek was keen to put his days of cooking classic French cuisine behind and sought to broaden his cooking horizons in order to carve out his culinary identity."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier - Researcher - food.wikisort.org",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She influenced subsequent generations of French cooks, including [Paul Bocuse](//food.wikisort.org/researcher/en/Researcher/Paul_Bocuse) and Bernard Pacaud, whom she trained at her restaurant.",
    "**Eug\u00e9nie Brazier** (12 June 1895 \u2013 2 March 1977), known as \"la [M\u00e8re](//food.wikisort.org/researcher/en/Researcher/M\u00e8re_(restaurateur)) Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://food.wikisort.org/researcher/en/Researcher/Eug%C3%A9nie_Brazier",
   "title": "Eug\u00e9nie Brazier - Researcher - food.wikisort.org",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She influenced subsequent generations of French cooks, including [Paul Bocuse](//food.wikisort.org/researcher/en/Researcher/Paul_Bocuse) and Bernard Pacaud, whom she trained at her restaurant.",
    "**Eug\u00e9nie Brazier** (12 June 1895 \u2013 2 March 1977), known as \"la [M\u00e8re](//food.wikisort.org/researcher/en/Researcher/M\u00e8re_(restaurateur)) Brazier\", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La M\u00e8re Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La M\u00e8re Brazier, outside the city."
   ],
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  },
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   "title": "Alain Ducasse Biography | Biography Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
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  },
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   "title": "\u00c9ric Ripert",
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   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie)."
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   "url": "http://library.eshikshya.org/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Eric_Ripert",
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   "mentor_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie)."
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   "title": "\u00c9ric Ripert",
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   "kitchen_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie)."
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   "relationship_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie)."
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  },
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   "url": "https://drewsmithlondon.com/portfolio/mere-brazier-the-mother-of-modern-french-cooking-rizzoli",
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   "trainee_evidence": [
    "Paul Bocuse wrote the preface here.",
    "He trained with her."
   ],
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  },
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   "title": "Alain",
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    "After his apprenticeship at the catering school in Bordeaux and at the Pavillon Landais of Soustons, he tied on his apron by the side of Michel Gu\u00e9rard and Gaston Len\u00f4tre, legends of nouvelle cuisine; Roger Verg\u00e9, who inoculated him with the Proven\u00e7ale virus of olive oil; and the unforgettable Alain Chapel."
   ],
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  },
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   "title": "\u00c9ric Ripert - Alchetron, The Free Social Encyclopedia",
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   "trainee_evidence": [
    "## Culinary career",
    "Ripert next worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Assistant Chef de Partie."
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   "mentor_evidence": null,
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  },
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   "url": "https://guide.michelin.com/us/en/california/article/people/michelin-stars-pierre-gagnaire-paris",
   "title": "The First Day I Got My MICHELIN Stars: Pierre Gagnaire",
   "trainee": "Pierre Gagnaire",
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   "trainee_evidence": [
    "Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
   ],
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  },
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   "url": "https://cincinnatistate.ecampus.com/la-mere-brazier-mother-modern-french/bk/9780847840960",
   "title": "La Mere Brazier The Mother of Modern French Cooking",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "Summary",
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.",
    "Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L\u2019Ambroisie in Paris, both three-star Michelin icons."
   ],
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  },
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   "url": "https://topchefsbiography.com/chef-eric-ripert-the-maestro-of-modern-seafood-and-french-elegance",
   "title": "Chef \u00c9ric Ripert \u2013 Maestro Of Modern Seafood & French Elegance",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef \u00c9ric Ripert: The Zen Master of Modern Seafood Cuisine",
    "Hungry to grow, he joined **Jamin**, the three-star Michelin restaurant helmed by the legendary **Jo\u00ebl Robuchon**, often called \u201cChef of the Century.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://topchefsbiography.com/chef-eric-ripert-the-maestro-of-modern-seafood-and-french-elegance",
   "title": "Chef \u00c9ric Ripert \u2013 Maestro Of Modern Seafood & French Elegance",
   "trainee": "\u00c9ric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Chef \u00c9ric Ripert: The Zen Master of Modern Seafood Cuisine",
    "Hungry to grow, he joined **Jamin**, the three-star Michelin restaurant helmed by the legendary **Jo\u00ebl Robuchon**, often called \u201cChef of the Century.\u201d"
   ],
   "mentor_evidence": [
    "## Chef \u00c9ric Ripert: The Zen Master of Modern Seafood Cuisine",
    "Hungry to grow, he joined **Jamin**, the three-star Michelin restaurant helmed by the legendary **Jo\u00ebl Robuchon**, often called \u201cChef of the Century.\u201d"
   ],
   "kitchen_evidence": [
    "## Chef \u00c9ric Ripert: The Zen Master of Modern Seafood Cuisine",
    "Hungry to grow, he joined **Jamin**, the three-star Michelin restaurant helmed by the legendary **Jo\u00ebl Robuchon**, often called \u201cChef of the Century.\u201d"
   ],
   "relationship_evidence": [
    "## Chef \u00c9ric Ripert: The Zen Master of Modern Seafood Cuisine",
    "Hungry to grow, he joined **Jamin**, the three-star Michelin restaurant helmed by the legendary **Jo\u00ebl Robuchon**, often called \u201cChef of the Century.\u201d"
   ],
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/fernand-point-the-father-of-modern",
   "title": "Fernand Point: The Father of Modern French Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point: The Father of Modern French Cuisine",
    "One of Point\u2019s most famous prot\u00e9g\u00e9s is **[Paul Bocuse](https://bocuse.fr/fr/)**, who went on to become a legendary figure in the culinary world and is likely better known in the US as well."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/fernand-point-the-father-of-modern",
   "title": "Fernand Point: The Father of Modern French Cuisine",
   "trainee": null,
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Fernand Point: The Father of Modern French Cuisine",
    "One of Point\u2019s most famous prot\u00e9g\u00e9s is **[Paul Bocuse](https://bocuse.fr/fr/)**, who went on to become a legendary figure in the culinary world and is likely better known in the US as well."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/fernand-point-the-father-of-modern",
   "title": "Fernand Point: The Father of Modern French Cuisine",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Fernand Point: The Father of Modern French Cuisine",
    "Bocuse, who worked under Point in the 1940s, credited him with teaching the importance of precision, simplicity, and the highest standards in cooking."
   ],
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/fernand-point-the-father-of-modern",
   "title": "Fernand Point: The Father of Modern French Cuisine",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": "1940s",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Fernand Point: The Father of Modern French Cuisine",
    "Bocuse, who worked under Point in the 1940s, credited him with teaching the importance of precision, simplicity, and the highest standards in cooking."
   ]
  },
  {
   "url": "https://everything.explained.today/%C3%89ric_Ripert",
   "title": "Eric Ripert Explained",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert Explained",
    "## Culinary career",
    "Next, he worked at Jamin under [Jo\u00ebl Robuchon](../Jo%c3%abl_Robuchon/) and was soon promoted to [Assistant Chef de Partie](../Chef_de_Partie/)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/tw/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u50b3\u8a18 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/tw/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u50b3\u8a18 Template",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Georges Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Georges Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": "apprenticed",
   "period": "youth",
   "trainee_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "mentor_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ],
   "period_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "His father, Georges Bocuse, apprenticed alongside Point in his youth."
   ]
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": "studying",
   "period": null,
   "trainee_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "mentor_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://totalfood.com/successful-human-adventure-modern-cuisine-paul-bocuse",
   "title": "The Most Successful Human Adventure in Modern Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": "studying",
   "period": null,
   "trainee_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "mentor_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# The Most Successful Human Adventure in Modern Cuisine",
    "Paul did the same, studying under both Point and Brazier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/macau-region/macau/article/people/the-first-day-i-got-my-michelin-star-pierre-gagnaire-of-pierre-gagnaire-in-paris",
   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in Apinac in the French Loire region to a chef father who ran a Michelin-starred restaurant, Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ],
   "period_evidence": null
  },
  {
   "url": "https://connexionfrance.com/news/bocuse-the-chef-who-made-cooking-a-great-art/504942",
   "title": "Bocuse: The chef who made cooking a great art",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": "After the war",
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": [
    "# Bocuse: The chef who made cooking a great art",
    "After the war Bocuse was apprenticed to three-star chef Eug\u00e9nie Brazier, one of the renowned *m\u00e8res lyonnaises* women chefs."
   ]
  },
  {
   "url": "https://chicagotribune.com/1988/06/28/new-owners-dash-of-progress-spices-a-french-culinary-legend",
   "title": "NEW OWNERS` DASH OF PROGRESS SPICES A FRENCH CULINARY LEGEND",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# NEW OWNERS` DASH OF PROGRESS SPICES A FRENCH CULINARY LEGEND",
    "Point`s kitchen trained many of France`s current top chefs, including Paul Bocuse, whose three-star restaurant is just north of Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://luxemag.org/jet-set/alain-ducasse.html",
   "title": "Alain Ducasse \u2013 the Artist of Gastronomy",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "| # Alain Ducasse \u2013 the Artist of Gastronomy |",
    "Alain did not feel like working in the fields for all his life and as a sixteen-year-old young man he started as a server at the restaurant of the famous chef of that time, Michel Guerard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://voicemap.me/tour/lyon/romans-plague-and-traboules-a-vieux-lyon-self-guided-walking-tour/sites/towards-parc-de-la-visitation",
   "title": "Towards Parc de la Visitation",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Towards Parc de la Visitation",
    "Paul Bocuse was actually trained by Eug\u00e9nie Brazier, but it doesn\u2019t seem as though he was particularly grateful, or even respectful."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Eug\u00e9nie-les-Bains",
   "relationship": "joined",
   "period": "1975",
   "trainee_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "mentor_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "kitchen_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "relationship_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "period_evidence": [
    "In 1975, he joined the two Michelin-starred Chef Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ]
  },
  {
   "url": "https://less-saves-the-planet.com/ducasse-cooking-school-cuisine?lang=en",
   "title": "The Alain Ducasse cooking School : an educational and environmental cuisine !",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": "disciples",
   "period": null,
   "trainee_evidence": [
    "He then became one of the disciples of Chef Alain Chapel in Mionnay.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "mentor_evidence": [
    "He then became one of the disciples of Chef Alain Chapel in Mionnay.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "He then became one of the disciples of Chef Alain Chapel in Mionnay.",
    "# **The Ducasse cooking School:** **Alain Ducasse, a leading figure in French gastronomy, founded his culinary school in 1999. The Chef\u2019s philosophy is simple: to share a healthy cuisine open to the world. Through the Ecole Ducasse, the Chef\u2019s passion for a well thought-out and natural diet following the seasons is transmitted to all his students! An international, educational and environmentally friendly school.**",
    "## **Before Ducasse Cooking school : A look back at Alain Ducasse\u2019s career**"
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/california/article/news-and-views/michelin-guide-france-2020-results",
   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": "Adrien Soro",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien Soro, trained by Jo\u00ebl Robuchon, creates fine cuisine overflowing with flavors at La Meynardie.",
    "The MICHELIN Guide is a megaphone and its mission is to make the most talented chefs visible to the general public."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gramercybooksbexley.com/book/9780847840960",
   "title": "La Mere Brazier: The Mother of Modern French Cooking",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.",
    "Description Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://keithchristiansen.substack.com/p/fernand-point-the-father-of-modern?r=3p5tb",
   "title": "Fernand Point: The Father of Modern French Cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fernand Point, born on February 25, 1897, in Louhans, France, is widely regarded as the father of modern French cuisine, but largely unknown in the US.",
    "One of Point\u2019s most famous prot\u00e9g\u00e9s is **[Paul Bocuse](https://bocuse.fr/fr/)**, who went on to become a legendary figure in the culinary world and is likely better known in the US as well."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u4f20\u8bb0 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/cn/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography | \u4f20\u8bb0 Template",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/where-to-eat-in-france",
   "title": "Where to Eat in France: 10 of the Best Chefs\u2019 Homes Turned Restaurants (And Hotels)",
   "trainee": "C\u00e9sar Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "2. C\u00e9sar Troisgros \u2014 Le Bois Sans Feuilles in Ouches (Loire)",
    "After early dreams of becoming a musician, he chose the kitchen at age 18, training in Paris, Spain and the United States, and then returning just as he had been preparing to leave for Japan."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After the war, he joined Eug\u00e9nie Brazier as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "He had been apprenticed to Fernand Point, a master of classic French cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://seattletalentbuying.com/artists/alain-ducasse",
   "title": "Cost to Hire Alain Ducasse For Private Events",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cost to Hire Alain Ducasse for a Private Event",
    "### Bio",
    "After completing his apprenticeship, he gained experience working at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains, while also spending his summers with Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://untoday.org/world-renowned-chef-feeds-the-world",
   "title": "World renowned Chef feeds the world",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fueled by his passion for cooking, Ripert flew to New York in 1989, aged 24, after working in Paris at La Tour d\u2019Argent and with iconic chef Joel Robuchon, intending to stay temporarily in the US to improve his English and then move on."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/th/en/article/news-and-views/michelin-guide-france-2020-selection",
   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": "Adrien Soro",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien SORO, trained by Jo\u00ebl ROBUCHON, creates fine cuisine overflowing with flavours at La Meynardie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Pierre_Troisgros",
   "title": "Pierre Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://oysterlink.com/spotlight/eric-ripert-chef-profile",
   "title": "Eric Ripert: Chef Profile",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert: Chef Profile",
    "## Eric Ripert's Formal Culinary Training",
    "At 17 he moved to Paris and worked in landmark kitchens including **La Tour d'Argent** and **Jamin**, where he trained under Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://oysterlink.com/spotlight/eric-ripert-chef-profile",
   "title": "Eric Ripert: Chef Profile",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert: Chef Profile",
    "## Eric Ripert's Formal Culinary Training",
    "At 17 he moved to Paris and worked in landmark kitchens including **La Tour d'Argent** and **Jamin**, where he trained under Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": [
    "# Eric Ripert: Chef Profile",
    "## Eric Ripert's Formal Culinary Training",
    "At 17 he moved to Paris and worked in landmark kitchens including **La Tour d'Argent** and **Jamin**, where he trained under Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": [
    "# Eric Ripert: Chef Profile",
    "## Eric Ripert's Formal Culinary Training",
    "At 17 he moved to Paris and worked in landmark kitchens including **La Tour d'Argent** and **Jamin**, where he trained under Jo\u00ebl Robuchon."
   ],
   "relationship_evidence": [
    "# Eric Ripert: Chef Profile",
    "## Eric Ripert's Formal Culinary Training",
    "At 17 he moved to Paris and worked in landmark kitchens including **La Tour d'Argent** and **Jamin**, where he trained under Jo\u00ebl Robuchon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/tw/en/taipei-region/taipei/article/people/the-first-day-i-got-my-michelin-star-pierre-gagnaire-of-pierre-gagnaire-in-paris",
   "title": "The First Day We Got Our Stars: Pierre Gagnaire",
   "trainee": "Pierre Gagnaire",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Gagnaire\u2019s first real foray into the culinary world was as a 15-year-old spending his summer vacation working in the restaurant of the late Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://nytimes.com/2024/02/13/dining/david-bouley-dead.html",
   "title": "David Bouley, Influential New York Chef, Dies at 70",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "David Bouley, the American chef who first translated French nouvelle cuisine into the New American style that shaped modern high-end cooking, died on Monday at his home in Kent, Conn.",
    "Eric Ripert, who cooked alongside Mr. Bouley at Jo\u00ebl Robuchon in Paris and briefly at Bouley before moving to Le Bernardin in 1991, said, \u201cI have never seen a better chef on the line.\u201d"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://en.wikipedia.org/wiki?title=Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [ p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://secure.wikimedia.org/wikipedia/en/wiki/La_Pyramide",
   "title": "restaurant in France",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Pyramide",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with [Paul Bocuse](/wiki/Paul_Bocuse) as his apprentice and wing-man)."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://secure.wikimedia.org/wikipedia/en/wiki/La_Pyramide",
   "title": "restaurant in France",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "# La Pyramide",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with [Paul Bocuse](/wiki/Paul_Bocuse) as his apprentice and wing-man)."
   ],
   "mentor_evidence": [
    "# La Pyramide",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with [Paul Bocuse](/wiki/Paul_Bocuse) as his apprentice and wing-man)."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# La Pyramide",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with [Paul Bocuse](/wiki/Paul_Bocuse) as his apprentice and wing-man)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/alain-ducasse-glocal-french-superstar-chef",
   "title": "Interview With Alain Ducasse, The 'Glocal' French Superstar Chef - Daily Meal",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Interview With Alain Ducasse, The 'Glocal' French Superstar Chef",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre, and Michel Guerard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/%C3%89ric_Ripert",
   "title": "\u00c9ric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "## Culinary career",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://historical.parallax.kr/a/eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert",
    "He later moved to Paris to train at La Tour d'Argent, one of the city's most storied restaurants, before joining the kitchen of Jamin under Jo\u00ebl Robuchon \u2014 then considered the best restaurant in France."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/rivers-of-talent-flow-in-the-michelin-guide-france-2020",
   "title": "Rivers of talent flow in the MICHELIN Guide France 2020",
   "trainee": "Adrien Soro",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Rivers of talent flow in the MICHELIN Guide France 2020",
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien SORO, trained by Jo\u00ebl ROBUCHON, creates fine cuisine overflowing with flavours at La Meynardie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/en/article/news-and-views/rivers-of-talent-flow-in-the-michelin-guide-france-2020",
   "title": "Rivers of talent flow in the MICHELIN Guide France 2020",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Rivers of talent flow in the MICHELIN Guide France 2020",
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien SORO, trained by Jo\u00ebl ROBUCHON, creates fine cuisine overflowing with flavours at La Meynardie."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://shapes.inc/fernandpoint/relationships",
   "title": "fernand point's Relationships \u2014 Friends, Rivals & More",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# fernand point's Relationships \u2014 Friends, Rivals & More | Shapes",
    "Key connections, mentees, and culinary counterparts tied to Fernand Point's legacy.",
    "Paul Bocuse trained under Point at La Pyramide and carried forward his culinary innovations."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/video-eric-ripert-sits-down-chefs-table",
   "title": "VIDEO: Eric Ripert Sits Down At The Chef's Table",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# VIDEO: Eric Ripert Sits Down At The Chef's Table",
    "While working at La Tour d'Argent, his first job as a culinary professional, Ripert learned how to cook seafood; he then went on to become the chef in charge of seafood under Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/video-eric-ripert-sits-down-chefs-table",
   "title": "VIDEO: Eric Ripert Sits Down At The Chef's Table",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "chef in charge of seafood",
   "period": null,
   "trainee_evidence": [
    "# VIDEO: Eric Ripert Sits Down At The Chef's Table",
    "While working at La Tour d'Argent, his first job as a culinary professional, Ripert learned how to cook seafood; he then went on to become the chef in charge of seafood under Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": [
    "# VIDEO: Eric Ripert Sits Down At The Chef's Table",
    "While working at La Tour d'Argent, his first job as a culinary professional, Ripert learned how to cook seafood; he then went on to become the chef in charge of seafood under Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# VIDEO: Eric Ripert Sits Down At The Chef's Table",
    "While working at La Tour d'Argent, his first job as a culinary professional, Ripert learned how to cook seafood; he then went on to become the chef in charge of seafood under Jo\u00ebl Robuchon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/mo/en/macau-region/macau/article/news-and-views/michelin-guide-france-2020-selection",
   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": "Adrien Soro",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien SORO, trained by Jo\u00ebl ROBUCHON, creates fine cuisine overflowing with flavours at La Meynardie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## \ud83e\udd14 Interesting facts",
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## \ud83e\udd14 Interesting facts",
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## \ud83e\udd14 Interesting facts",
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forage.com/book/293239",
   "title": "Ma Gastronomie",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## \ud83e\udd14 Interesting facts",
    "\ud83d\udd39 Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros all trained under Point, leading to his nickname \"The Father of Modern French Cuisine.\""
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecrimson.com/column/the-vanguard-of-global-cuisine/article/2023/4/6/Chef-Eric-Ripert-Le-Bernardin-michelin-Joel-Robuchon-jamin-column",
   "title": "Eric Ripert: The Philosophy of Balance | Arts | The Harvard Crimson",
   "trainee": "Eric Ripert",
   "mentor": null,
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   "trainee_evidence": [
    "# Eric Ripert: The Philosophy of Balance",
    "**Beginnings.**",
    "Following his years at La Tour d\u2019Argent, Ripert moved to Jamin to work under the world-famous Chef Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
    "Her Rue Royale dining room was the school where Paul Bocuse, Bernard Pacaud, and Jean-Paul Lacombe all trained as commis."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
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   "trainee_evidence": null,
   "mentor_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
    "Her Rue Royale dining room was the school where Paul Bocuse, Bernard Pacaud, and Jean-Paul Lacombe all trained as commis."
   ],
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
   "mentor": null,
   "kitchen": "La M\u00e8re Brazier",
   "relationship": null,
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   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
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   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "trained",
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   "trainee_evidence": null,
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   "relationship_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
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   ],
   "period_evidence": null
  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
    "Her Rue Royale dining room was the school where Paul Bocuse, Bernard Pacaud, and Jean-Paul Lacombe all trained as commis."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
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   "trainee_evidence": null,
   "mentor_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
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   ],
   "kitchen_evidence": null,
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  },
  {
   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
   "mentor": null,
   "kitchen": "La M\u00e8re Brazier",
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   "trainee_evidence": null,
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   "kitchen_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
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   ],
   "relationship_evidence": null,
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  },
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   "url": "https://restaurantsforkings.com/blog/lyon-best-restaurants-close-a-deal-2026",
   "title": "Best Business Dinner Restaurants in Lyon: 2026 Guide",
   "trainee": null,
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   "relationship_evidence": [
    "# Best Business Dinner Restaurants in Lyon: 2026 Guide",
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   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/La_Pyramide",
   "title": "La Pyramide",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "Restaurant De La Pyramide, popularly known as La Pyramide, was a Michelin Guide 3-star restaurant located in Vienne, Is\u00e8re, France.",
    "Point was strict and unforgiving in the kitchen, but he was known to play pranks on his patrons and visitors (often with Paul Bocuse as his apprentice and wing-man)."
   ],
   "mentor_evidence": null,
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  },
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   "url": "https://elizabethonfood.com/content/1321/2/Alain_Ducasse_at_The_Plaza_Athen%26eacute%3Be_-_the_Midas_touch.html",
   "title": "Alain Ducasse at the Plaze Athenee",
   "trainee": "Alain Ducasse",
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    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
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  },
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   ],
   "mentor_evidence": null,
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  },
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   "title": "Alain Ducasse at the Plaze Athenee",
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   "trainee_evidence": [
    "Alain Ducasse at The Plaza Athen\u00e9e - the Midas touch",
    "There is no doubt that Ducasse is a great chef and his training credentials are impeccable; he trained with Michel Gu\u00e9rard, Alain Chapel and Roger Verg\u00e9, three grand masters of French haute cuisine."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
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   "url": "https://bluebyericripert.com/meet-the-chef",
   "title": "ERIC RIPERT",
   "trainee": "Eric Ripert",
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   "trainee_evidence": [
    "# ERIC RIPERT",
    "Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin.",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
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   "title": "La Mere Brazier by Eug\u00e9nie Brazier, Paul Bocuse | Waterstones",
   "trainee": "Paul Bocuse",
   "mentor": null,
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    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her.",
    "Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars."
   ],
   "mentor_evidence": null,
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  },
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   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": null,
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  },
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   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://online.visual-paradigm.com/ru/flipbook-maker/templates/biography/alain-ducasse-biography",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "#### **Early Life & Career**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of[ Cuisine du Soleil,](https://www.undejeunerdesoleil.com/) and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "http://guide.michelin.com/us/en/auvergne-rhone-alpes/lyon/restaurant/le-neuvieme-art",
   "title": "Le Neuvi\u00e8me Art \u2013 Lyon - a MICHELIN Guide Restaurant",
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   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Restaurants Le Neuvi\u00e8me Art 173 rue Cuvier, Lyon, 69006, France \u20ac\u20ac\u20ac\u20ac \u00b7 Creative, Modern Cuisine Reserve a table Le Neuvi\u00e8me Art 173 rue Cuvier, Lyon, 69006, France \u20ac\u20ac\u20ac\u20ac \u00b7 Creative, Modern Cuisine Two Stars: Excellent cooking It was in the kitchens of Paul Bocuse and R\u00e9gis Marcon, among others, that Christophe Roure learned the ropes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thebestchefawards.com/others/paul-bocuse-the-pope-of-french-cuisine",
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   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
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   "trainee_evidence": [
    "# Paul Bocuse",
    "Bocuse began his culinary career as an apprentice at La M\u00e8re Brazier, where he learned the basics of traditional French cooking."
   ],
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   "kitchen_evidence": null,
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  },
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   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
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   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard.html)\u2019s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department.html) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre.html) during the summer months."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Alain_Ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": "worked",
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   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins.html) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9.html), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence.html) cooking methods for which he was later known."
   ],
   "period_evidence": null
  },
  {
   "url": "https://app.ckbk.com/authors/eric-ripert",
   "title": "Eric Ripert - Chef",
   "trainee": "Eric Ripert",
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    "Eric Ripert is the chef and co-owner of the acclaimed New York restaurant Le Bernardin.",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
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  },
  {
   "url": "https://riverbendbookshop.com/book/9780847840960",
   "title": "La Mere Brazier: The Mother of Modern French Cooking (Hardcover)",
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   "period": null,
   "trainee_evidence": [
    "Description Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars.",
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her."
   ],
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  {
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    "Description Available in English for the first time, this charming book combines over 300 classic regional French recipes from Lyon, the hotbed of the French culinary scene, with reminiscences by one of the only female chefs to have won six Michelin stars.",
    "Among the chefs that trained with her were Paul Bocuse and Bernard Pacaud of L\u2019Ambroisie in Paris, both three-star Michelin icons."
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    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
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  },
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   "trainee_evidence": [
    "Alain Ducasse",
    "Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
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  },
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   "title": "French chef",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
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   "trainee_evidence": [
    "Alain Ducasse",
    "Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": [
    "Alain Ducasse",
    "Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "kitchen_evidence": [
    "Alain Ducasse",
    "Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
   ],
   "relationship_evidence": [
    "Alain Ducasse",
    "Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Gaston_Len%C3%B4tre) during the summer months."
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   "period_evidence": null
  },
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   "url": "https://en-wikipedia-org.translate.goog/wiki/Alain_Ducasse?_x_tr_hl=th&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=th",
   "title": "French chef",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
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   ],
   "mentor_evidence": [
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    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](https://translate.google.com/website?sl=en&tl=th&hl=th&client=srp&u=https://en.wikipedia.org/wiki/Provence%23Cuisine) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://listsothebysrealty.com/2022/03/04/eric-riperts-favorite-cookbooks",
   "title": "\u00c9ric Ripert\u2019s Favorite Cookbooks - List Sotheby's International Realty",
   "trainee": "\u00c9ric Ripert",
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   "trainee_evidence": [
    "Below, the cookbooks Ripert turns to for culinary inspiration.",
    "MA CUISINE POUR VOUS: LES RECETTES ORIGINALES BY JO\u00cbL ROBUCHON",
    "\u201cI love that book because I worked for Jo\u00ebl Robuchon, and at the time I thought it was revolutionary."
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   "url": "https://guide.michelin.com/ca/en/article/travel/where-to-eat-in-france",
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    "Where to Eat in France: 10 of the Best Chefs\u2019 Homes Turned Restaurants (And Hotels)",
    "2. C\u00e9sar Troisgros \u2014 Le Bois Sans Feuilles in Ouches (Loire)",
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  },
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   "url": "https://en.wikipedia.org/wiki/Paul%20Bocuse",
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   "trainee_evidence": [
    "Paul Fran\u00e7ois Pierre Bocuse ( French pronunciation: [p\u0254l b\u0254kyz]; 11 February 1926 \u2013 20 January 2018) was a French chef based in Lyon known for the quality of his restaurants and his innovative approaches to cuisine.",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
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  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "period_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://gateway.ipfs.cybernode.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Eric_Ripert.html",
   "title": "\u00c9ric Ripert",
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   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon.html) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie.html)."
   ],
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fixanswer.com/who-is-the-master-practitioner-of-nouvelle-cuisine",
   "title": "Who Is The Master Practitioner Of Nouvelle Cuisine?",
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   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Who Is The Master Practitioner Of Nouvelle Cuisine?",
    "## Who did Paul Bocuse mentor?",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with ** Fernand Point** , Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
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  },
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   "title": "Bocuse, perfectly aged",
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   "period": null,
   "trainee_evidence": [
    "# Bocuse, perfectly aged",
    "Following in the footsteps of his father, Georges, Bocuse began a chef's apprenticeship in Lyon in 1942 under family friend Claude Maret at the Restaurant de la Soierie."
   ],
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  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
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   "trainee_evidence": [
    "# Bocuse, perfectly aged",
    "In 1945, after the celebration of the liberation of Paris, Bocuse returned to Lyon to finish his apprenticeship at Chez la Mere Brazier, under a talented woman chef who cooked some of the best Lyonnaise food of the time."
   ],
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  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Bocuse, perfectly aged",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
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  },
  {
   "url": "https://theage.com.au/lifestyle/bocuse-perfectly-aged-20060214-ge1r0e.html",
   "title": "Bocuse, perfectly aged",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Bocuse, perfectly aged",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
   "mentor_evidence": [
    "# Bocuse, perfectly aged",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
   "kitchen_evidence": [
    "# Bocuse, perfectly aged",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
   "relationship_evidence": [
    "# Bocuse, perfectly aged",
    "A few years later, Bocuse proudly accepted a position in the kitchen brigade of Fernand Point, who was the Bocuse of his era, heading up La Pyramide, a \"restaurant gastronomique\" in Vienne, 30 minutes south of Lyon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://gayot.com/restaurants/features/alain_ducasse.html",
   "title": "Alain Ducasse Eiffel Tower Restaurants Sodexho Jules Verne Altitude 95 Paris Area",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From Paris",
    "From the Earth to the Moon",
    "Stellar Alain Ducasse Takes La Tour",
    "Born in 1956 in the Landes region in Southwestern France, Alain Ducasse has now spread his influence and his name all over the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/washington/washington-dc/article/news-and-views/michelin-guide-france-2020-results",
   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": "Adrien Soro",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "MICHELIN Guide France 2020 Selection",
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien Soro, trained by Jo\u00ebl Robuchon, creates fine cuisine overflowing with flavors at [**La Meynardie**](https://guide.michelin.com/fr/en/nouvelle-aquitaine/salignac-eyvigues/restaurant/la-meynardie)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/washington/washington-dc/article/news-and-views/michelin-guide-france-2020-results",
   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
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    "MICHELIN Guide France 2020 Selection",
    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien Soro, trained by Jo\u00ebl Robuchon, creates fine cuisine overflowing with flavors at [**La Meynardie**](https://guide.michelin.com/fr/en/nouvelle-aquitaine/salignac-eyvigues/restaurant/la-meynardie)."
   ],
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  },
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   "url": "https://rizzoliusa.com/book/9780847840960",
   "title": "Book - Rizzoli New York",
   "trainee": "Paul Bocuse",
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   "kitchen": null,
   "relationship": null,
   "period": null,
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    "Cooking & Entertaining La Mere Brazier: The Mother of Modern French Cooking",
    "She became\u2014and still is today\u2014the inspiration and mentor for modern French cooking, and leading chefs including Paul Bocuse have trained with her."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://rizzoliusa.com/book/9780847840960",
   "title": "Book - Rizzoli New York",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
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   "relationship": null,
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    "Cooking & Entertaining La Mere Brazier: The Mother of Modern French Cooking",
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   ],
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    "Cooking & Entertaining La Mere Brazier: The Mother of Modern French Cooking",
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   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/La_Pyramide",
   "title": "La Pyramide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Pyramide",
    "Much as he was strict and unforgiving in the kitchen, Point (often with [Paul Bocuse](Paul_Bocuse) as his apprentice and wing-man) was known to play pranks on his patrons and visitors."
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   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education",
   "title": "Ecole Ducasse Paris Campus - Sommet Education",
   "trainee": "Alain Ducasse",
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   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.",
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
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  },
  {
   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education",
   "title": "Ecole Ducasse Paris Campus - Sommet Education",
   "trainee": "Alain Ducasse",
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    "About Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.",
    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education",
   "title": "Ecole Ducasse Paris Campus - Sommet Education",
   "trainee": "Alain Ducasse",
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    "About Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.",
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  },
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   "url": "https://educations.com/institutions/ecole-ducasse-paris-campus-sommet-education",
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    "About Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age.",
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   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ie/en/article/travel/where-to-eat-in-france",
   "title": "Where to Eat in France: 10 of the Best Chefs\u2019 Homes Turned Restaurants (And Hotels)",
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   ],
   "mentor_evidence": null,
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  },
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   "url": "https://guide.michelin.com/ie/en/article/travel/where-to-eat-in-france",
   "title": "Where to Eat in France: 10 of the Best Chefs\u2019 Homes Turned Restaurants (And Hotels)",
   "trainee": "C\u00e9sar Troisgros",
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   ],
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  },
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   "url": "https://greatchefs.com/chef/sandro-gamba-ritz-carlton-shanghai-pudong",
   "title": "Sandro Gamba & Ritz-Carlton, Shanghai Pudong - Great Chefs",
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   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "In 1989, he moved down to Provence to work under Great Chef Roger Verg\u00e9 at Le Moulin de Mougins as chef de partie."
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   "mentor_evidence": null,
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   "url": "https://greatchefs.com/chef/sandro-gamba-ritz-carlton-shanghai-pudong",
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   "mentor": null,
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   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "In 1990, he moved back to Paris as chef de partie at Le Jamin Jo\u00ebl Robuchon for two years, before going back south in 1993 as sous chef under Great Chef Alain Ducasse at Le Louis XV in Monaco, Monte Carlo."
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   "url": "https://greatchefs.com/chef/sandro-gamba-ritz-carlton-shanghai-pudong",
   "title": "Sandro Gamba & Ritz-Carlton, Shanghai Pudong - Great Chefs",
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   "trainee_evidence": [
    "## Chef Biography",
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   "trainee_evidence": [
    "She also trained many great chefs, including Paul Bocuse, the most celebrated French chef of the postwar era."
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  },
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   "url": "https://online.visual-paradigm.com/pt/community/book/alain-ducasse-biography-135tz6r6wm",
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   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
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  },
  {
   "url": "https://online.visual-paradigm.com/pt/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "Early Life & Career",
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    "Early Life & Career",
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   "kitchen_evidence": [
    "Early Life & Career",
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   ],
   "relationship_evidence": [
    "Early Life & Career",
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   "period_evidence": [
    "Early Life & Career",
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   ]
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   "title": "Art at Curate featuring Benjamin Halat of Curate (Singapore) & Guillaume Bracaval of Michel Troisgros (Tokyo)",
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   "trainee_evidence": [
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  },
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   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
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   "relationship": null,
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   "trainee_evidence": [
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    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
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   "mentor_evidence": null,
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   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
   ],
   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
    "His career began alongside Eug\u00e9nie Brazier at her iconic restaurant La M\u00e8re Brazier, travelling by bike and climbing twenty-six kilometres to the restaurant's rural output at the summit of the Col de la Lu\u00e8re."
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   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
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   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
   ],
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "He then joined the great chef Fernand Point at La Pyramide, one of France\u2019s most famous restaurants at the time."
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   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
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   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": "Lucas Carton",
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   "trainee_evidence": [
    "# Michelin-starred chef in Lyon",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
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   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
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  },
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   "url": "https://bocuse.fr/en/paul-bocuse.html",
   "title": "Michelin-Starred Chef Lyon \u00b7 Auberge du Pont de Collonges \u00b7 Paul Bocuse",
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   ],
   "mentor_evidence": [
    "# Michelin-starred chef in Lyon",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
   ],
   "kitchen_evidence": [
    "# Michelin-starred chef in Lyon",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
   ],
   "relationship_evidence": [
    "# Michelin-starred chef in Lyon",
    "After spending time in Paris at Lucas Carton, before returning to Fernand Point as a pantry chef, Paul Bocuse chose to work for the family business at L\u2019H\u00f4tel du Pont de Collonges."
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  },
  {
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   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
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  },
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   "title": "MICHELIN Guide France 2020 Selection",
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   ],
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   "title": "MICHELIN Guide France 2020 Selection",
   "trainee": null,
   "mentor": "Alain DUCASSE",
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   "url": "http://guide.michelin.com/sg/en/article/news-and-views/michelin-guide-france-2020-selection",
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    "In Salignac-Eyvignes, in a charming Dordogne farmhouse, chef Adrien SORO, trained by Jo\u00ebl ROBUCHON, creates fine cuisine overflowing with flavours at La Meynardie."
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    "# La Mere Brazier: The Mother of Modern French Cooking",
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Bernard Loiseau](Bernard_Loiseau): apprentice from 1968 to 1971."
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Jean Michel Lorain](Jean-Michel_Lorain): apprentice in 1977."
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Gualtiero Marchesi](Gualtiero_Marchesi): trainee in 1966."
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Guy Martin](Guy_Martin_(chef)): kitchen clerk in 1985."
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    "## Chefs who have been apprenticed to the Troisgros",
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Judy Rodgers](Judy_Rodgers): student in 1973."
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    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
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   "title": "Famous French Chefs \u2013 Alain Ducasse one of the Premiere French Chef with Great Buisiness Acumen",
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    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
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   "title": "Eric Ripert | Meet the World\u2019s Best Chefs, Including 2012 Winner Daniel Humm | TIME.com",
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    "YEAR: 2003 If you\u2019re looking for exquisitely prepared fish in Manhattan, there\u2019s no question that you should head to Le Bernardin \u2014 and the reason has everything to do with Ripert.",
    "Following an invaluable period in Jo\u00ebl Robuchon\u2019s kitchen in Paris, where he acquired his delicate hand with fish, Ripert cooked for Jean-Louis Palladin in Washington, D.C. and David Bouley and Gilbert Le Coze, at Le Bernardin, where he remains today."
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  },
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   "url": "https://greatchefs.com/chef/udo-nechutnys-retired-napa-vallley-ca",
   "title": "Udo Nechutnys (Retired) - Napa Vallley, CA - Great Chefs",
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   "trainee_evidence": [
    "## Chef Biography",
    "After his training, in 1965 he spent a year at Maxim\u2019s in Paris, before moving down to Lyon to work under Paul Bocuse in 1966."
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   "url": "https://guyberube.com/mid-century-menu-restaurant-de-la-pyramid-1964",
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   "trainee_evidence": [
    "SOLD. Mid Century Menu Restaurant de la Pyramid 1964 Item:Restaurant Menu (11 May 1964) Title:Restaurant de la Pyramide, Vienne (Is\u00e8re) France 45 francs sans vin Dimensions :16 1/4\u201d x 10 \u00bd\u201d ((h x w) framed) Notes: Magazine clipping glued to verso of restaurant with owner & staff. SOLD. Asking $95. Restaurant De La Pyramide popularly known as La Pyramide was a Michelin Guide 3-star restaurant located in Vienne, Is\u00e8re, France.",
    "Much as he was strict and unforgiving in the kitchen, Point (often with Paul Bocuse as his apprentice and wing-man) was known to play pranks on his patrons and visitors."
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   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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  },
  {
   "url": "https://en.wikipedia-on-ipfs.org/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "Early life and career Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://ipfs.basearchive.ai/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Eric_Ripert.html",
   "title": "\u00c9ric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon.html) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://iiab.live/kiwix/content/wikipedia_en_all_maxi_2023-05/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://glassandnote.com/food/the-bicorne",
   "title": "The Bicorne: A Forgotten French Cocktail Reborn Through Precision and Terroir",
   "trainee": "Fernand Point",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Bicorne: A Forgotten French Cocktail Reborn Through Precision and Terroir",
    "Point, who trained under Auguste Escoffier and later mentored Paul Bocuse, positioned the Bicorne as an \u2018ap\u00e9ritif de distinction\u2019\u2014a pre-dinner drink intended to stimulate appetite without overwhelming the palate."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://glassandnote.com/food/the-bicorne",
   "title": "The Bicorne: A Forgotten French Cocktail Reborn Through Precision and Terroir",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The Bicorne: A Forgotten French Cocktail Reborn Through Precision and Terroir",
    "Point, who trained under Auguste Escoffier and later mentored Paul Bocuse, positioned the Bicorne as an \u2018ap\u00e9ritif de distinction\u2019\u2014a pre-dinner drink intended to stimulate appetite without overwhelming the palate."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "He studied at the Bordeaux hotel school and honed his skills under the mentorship of renowned chefs like **Michel Gu\u00e9rard**."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecityceleb.com/biography/personality/alain-ducasse-biography-net-worth-parents-chocolate-video-book-restaurants-nationality-ethnicity-age",
   "title": "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "trained",
   "period": "1970s",
   "trainee_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "## Career",
    "**Alain Ducasse** began his culinary career in the 1970s, gaining invaluable experience by training under some of the most renowned chefs of the time, including **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ],
   "mentor_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "## Career",
    "**Alain Ducasse** began his culinary career in the 1970s, gaining invaluable experience by training under some of the most renowned chefs of the time, including **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ],
   "kitchen_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "## Career",
    "His early years in the kitchen included a formative stint at *Moulin de Mougins*, where he refined his skills in Proven\u00e7al cuisine."
   ],
   "relationship_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "## Career",
    "**Alain Ducasse** began his culinary career in the 1970s, gaining invaluable experience by training under some of the most renowned chefs of the time, including **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ],
   "period_evidence": [
    "Alain Ducasse Biography: Net Worth, Parents, Chocolate, Video, Book, Restaurants, Nationality, Ethnicity, Age",
    "## Career",
    "**Alain Ducasse** began his culinary career in the 1970s, gaining invaluable experience by training under some of the most renowned chefs of the time, including **Michel Gu\u00e9rard** and **Roger Verg\u00e9**."
   ]
  },
  {
   "url": "https://ericripert.com/bio",
   "title": "Bio \u2014 Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After fulfilling his military service, Eric returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/bourgogne-franche-comte/charolles/restaurant/frederic-doucet",
   "title": "Fr\u00e9d\u00e9ric Doucet \u2013 Charolles - a MICHELIN Guide Restaurant",
   "trainee": "Fr\u00e9d\u00e9ric Doucet",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Restaurants Fr\u00e9d\u00e9ric Doucet 2 avenue de la Lib\u00e9ration, Charolles, 71120, France \u20ac\u20ac\u20ac\u20ac \u00b7 Modern Cuisine Farm-to-table",
    "The son of bistro owners, he was born into the business, and cut his teeth in the kitchens of some of the greats, from Pierre Orsi and Paul Bocuse to the prestigious Maison Troisgros."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://www-ducasse--paris-com.translate.goog/en/alain-ducasse?_x_tr_hl=tr&_x_tr_pto=tc&_x_tr_sl=en&_x_tr_tl=tr",
   "title": "Alain Ducasse | DUCASSE Paris",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Biography",
    "Aged 16, the young chef tried his hand at a restaurant in the south-west of France, then went on to train alongside great chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered Proven\u00e7al cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thechefsconnection.com/chef-profiles/eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About Eric Ripert:",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thechefsconnection.com/chef-profiles/eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "chef poissonier",
   "period": null,
   "trainee_evidence": [
    "About Eric Ripert:",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": [
    "About Eric Ripert:",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "kitchen_evidence": [
    "About Eric Ripert:",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "relationship_evidence": [
    "About Eric Ripert:",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/the-first-day-i-got-my-michelin-stars-michel-troisgros",
   "title": "The First Day We Got Our Stars: Michel Troisgros",
   "trainee": "Nicolas Boutin",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "It will also be a homecoming of sorts, as EPURE\u2019s executive chef Nicolas Boutin worked his way up from an apprentice to sous chef at La Maison Troisgros under Michel\u2019s tutelage."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/francois-rodolphe-le-restaurant-du-marche",
   "title": "Fran\u00e7ois Rodolphe & Le Restaurant du Marche - Great Chefs",
   "trainee": "Fran\u00e7ois Rodolphe",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "After apprenticing at Robuchon, Laurent and Le Crillion in Paris, his first position was under Great Chef Christian Morisset at La Terrasse in the Hotel Juana in Juan-les-Pins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/francois-rodolphe-le-restaurant-du-marche",
   "title": "Fran\u00e7ois Rodolphe & Le Restaurant du Marche - Great Chefs",
   "trainee": "Fran\u00e7ois Rodolphe",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "He then returned to Paris as saucier under Great Chef Alain Passard for two years before joining the Peninsula Group in Hong Kong."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/francois-rodolphe-le-restaurant-du-marche",
   "title": "Fran\u00e7ois Rodolphe & Le Restaurant du Marche - Great Chefs",
   "trainee": "Fran\u00e7ois Rodolphe",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/francois-rodolphe-le-restaurant-du-marche",
   "title": "Fran\u00e7ois Rodolphe & Le Restaurant du Marche - Great Chefs",
   "trainee": "Fran\u00e7ois Rodolphe",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "worked",
   "period": "1995",
   "trainee_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ],
   "mentor_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ],
   "kitchen_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ],
   "relationship_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ],
   "period_evidence": [
    "## Chef Biography",
    "In 1994, he worked under Great Chef Christian Willer as deputy chef at La Palme d\u2019Or in Cannes, France, then moved next door to Le Louis XV in Monte Carlo under Great Chef Alain Ducasse in 1995."
   ]
  },
  {
   "url": "https://ghostarchive.org/archive/imRnc",
   "title": "Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "From Peter Stubley, published at Tue Jun 12 2018 Eug\u00e9nie Brazier, the first woman to be awarded three Michelin stars, is widely regarded the \"mother of modern French cooking\".",
    "4. Paul Bocuse, one of the best known French chefs, was her student"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
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   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
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   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
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  },
  {
   "url": "https://buhave.com/biography/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "## Alain Ducasse \u2013 Biography",
    "### Training and Mentorship",
    "He worked with legendary figures such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, and Roger Verg\u00e9."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bookmarks.reviews/bookmark/32-yolks-from-my-mothers-table-to-working-the-line",
   "title": "Book Marks reviews of 32 Yolks: From My Mother's Table to Working the Line by Eric Ripert and Veronica Chambers",
   "trainee": "Gordon Ramsay",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What The Reviewers Say",
    "It is rare to see someone embrace their damage fully in public, especially when blinding success could easily disguise it.",
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   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "https://insights.ehotelier.com/insights/2016/06/27/industry-icons-paul-bocuse",
   "title": "Industry Icons: Paul Bocuse",
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   "mentor": null,
   "kitchen": null,
   "relationship": null,
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   "trainee_evidence": [
    "The family tradition",
    "Bocuse would be apprenticed *to* him."
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   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://insights.ehotelier.com/insights/2016/06/27/industry-icons-paul-bocuse",
   "title": "Industry Icons: Paul Bocuse",
   "trainee": "Paul Bocuse",
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   "kitchen": null,
   "relationship": null,
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   "trainee_evidence": [
    "The family tradition",
    "Then, in 1948, he found himself in the kitchen of La Pyramide, learning from the master."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Early Life & Career",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://online.visual-paradigm.com/es/community/book/alain-ducasse-biography-135tz6r6wm",
   "title": "Alain Ducasse Biography",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "Early Life & Career",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
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   "title": "32 Yolks: From My Mother's Table to Working the Line",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "32 Yolks: From My Mother's Table to Working the Line",
    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://goodreads.com/book/show/223879984-32-yolks",
   "title": "32 Yolks: From My Mother's Table to Working the Line",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
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   "period": null,
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   ],
   "kitchen_evidence": null,
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  },
  {
   "url": "https://goodreads.com/book/show/223879984-32-yolks",
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   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
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   "period": null,
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   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://goodreads.com/book/show/223879984-32-yolks",
   "title": "32 Yolks: From My Mother's Table to Working the Line",
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   "kitchen": null,
   "relationship": "worked",
   "period": null,
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   "relationship_evidence": [
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    "After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "Gortina first worked at three Michelin-starred [Le Louis XV](https://www.viamichelin.com/web/Restaurant/Monte_Carlo-98000-Le_Louis_XV_Alain_Ducasse_a_l_Hotel_de_Paris-9785-41102) in Monte Carlo before being promoted to Ducasse's sous chef at one Michelin-starred [La Bastide de Moustiers](https://www.viamichelin.com/web/Restaurant/Moustiers_Sainte_Marie-04360-La_Bastide_de_Moustiers-12018-41102) in Provence."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-stephane-gortina-rech-by-alain-ducasse-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
   "trainee": "St\u00e9phane Gortina",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The First Day I Got My Michelin Stars: St\u00e9phane Gortina of Rech By Alain Ducasse",
    "At the 2018 MICHELIN Guide Hong Kong Macau press conference last month, 36-year-old St\u00e9phane Gortina walked up to the stage to represent [Rech by Alain Ducasse](https://guide.michelin.com/hk/en/hong-kong-macau/rech/restaurant) to receive its first Michelin star, as his mentor Alain Ducasse sat and watched with pride from below.",
    "Gortina first worked at three Michelin-starred [Le Louis XV](https://www.viamichelin.com/web/Restaurant/Monte_Carlo-98000-Le_Louis_XV_Alain_Ducasse_a_l_Hotel_de_Paris-9785-41102) in Monte Carlo before being promoted to Ducasse's sous chef at one Michelin-starred [La Bastide de Moustiers](https://www.viamichelin.com/web/Restaurant/Moustiers_Sainte_Marie-04360-La_Bastide_de_Moustiers-12018-41102) in Provence."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1998/05/29/the-worlds-only-chef-with-6-michelin-stars",
   "title": "THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1998/05/29/the-worlds-only-chef-with-6-michelin-stars",
   "title": "THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "mentor_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1998/05/29/the-worlds-only-chef-with-6-michelin-stars",
   "title": "THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "mentor_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chicagotribune.com/1998/05/29/the-worlds-only-chef-with-6-michelin-stars",
   "title": "THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "mentor_evidence": [
    "# THE WORLD\u2019S ONLY CHEF WITH 6 MICHELIN STARS",
    "After attending hotel school in Bordeaux, he went to work for some of the great French chefs \u2014 Michel Guerard, Roger Verge\u2019 and the late Alain Chapel."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://inkl.com/news/paul-bocuse-1926-2018",
   "title": "Paul Bocuse, 1926-2018",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, 1926-2018",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "**History**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/53753http:/en.academic.ru/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "**History**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://lifeandtimes.com/cellar-dweller",
   "title": "Cellar Dweller | Life+Times",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# [Cellar Dweller](https://lifeandtimes.com/cellar-dweller)",
    "**L+T: Having worked under both Joel Robuchon and briefly, David Bouley, what did you learn from your time with each?\n ER**: Even before I worked with Joel (Robuchon), I learned the classics in Paris at La Tour D\u2019Argent \u2013 a very famous restaurant there."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/chef-alain-verzeroli-joel-robuchon-michelin-stars",
   "title": "The First Day I Got My Michelin Stars: Alain Verzeroli",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day I Got My Michelin Stars: Alain Verzeroli",
    "Alain Verzeroli has worked under the legendary [J\u00f6el Robuchon](https://guide.michelin.com/us/new-york/news-and-views/michelin-remembers-joel-robuchon/news) umbrella for over two decades."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://falstaff.com/en/nd/celebrity-chefs-paul-bocuse",
   "title": "Celebrity Chefs: It All Began with Bocuse - Falstaff",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Forty years ago, Paul Bocusewas the chef des chefs, a cook who had still learned his trade from the legendary M\u00e8re Eug\u00e9nie Brazier, France's first woman to be awarded three Michelin stars (and the first chef ever to earn three stars in two restaurants simultaneously)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/La_Maison_Troisgros",
   "title": "La Maison Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/La_Maison_Troisgros",
   "title": "La Maison Troisgros",
   "trainee": "Pierre Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "training",
   "period": "late 1940s",
   "trainee_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ],
   "mentor_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ],
   "kitchen_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ],
   "relationship_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ],
   "period_evidence": [
    "# La Maison Troisgros",
    "Pierre's culinary approach was profoundly shaped by his training under Fernand Point at La Pyramide in Vienne during the late [1940s](/page/1940s), where he learned to prioritize simplicity, precise seasoning, and elegant presentation over heavy classical sauces, principles that became hallmarks of their style."
   ]
  },
  {
   "url": "http://handlebar-online.com/articles/did-alain-ducasse-attend-culinary-school",
   "title": "Did Alain Ducasse attend culinary school?",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Did Alain Ducasse attend culinary school?",
    "At 16, the young cook entered a restaurant in France\u2019s southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://handlebar-online.com/articles/did-alain-ducasse-attend-culinary-school",
   "title": "Did Alain Ducasse attend culinary school?",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Did Alain Ducasse attend culinary school?",
    "At 16, the young cook entered a restaurant in France\u2019s southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://handlebar-online.com/articles/did-alain-ducasse-attend-culinary-school",
   "title": "Did Alain Ducasse attend culinary school?",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Did Alain Ducasse attend culinary school?",
    "At 16, the young cook entered a restaurant in France\u2019s southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://handlebar-online.com/articles/did-alain-ducasse-attend-culinary-school",
   "title": "Did Alain Ducasse attend culinary school?",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Did Alain Ducasse attend culinary school?",
    "At 16, the young cook entered a restaurant in France\u2019s southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://watoday.com.au/goodfood/eating-out/guillaume-brahimis-message-to-chefs-think-before-screaming-20171220-h081hh.html",
   "title": "Guillaume Brahimi's message to chefs: Think before screaming",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "Later, after moving to La Tour d'Argent, one of Paris' most historic restaurants (fun fact: back in the 1900s, owner Frederic Delair would present everyone who ordered the pressed duck, the restaurant's signature, with their very own numbered certificate) he befriended fellow chef Eric Ripert (now executive chef of NYC's Le Bernardin)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://watoday.com.au/goodfood/eating-out/guillaume-brahimis-message-to-chefs-think-before-screaming-20171220-h081hh.html",
   "title": "Guillaume Brahimi's message to chefs: Think before screaming",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "The pair went on to work together at L'Atelier de Joel Robuchon, which at the time had a six month waiting list for a table."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://watoday.com.au/goodfood/eating-out/guillaume-brahimis-message-to-chefs-think-before-screaming-20171220-h081hh.html",
   "title": "Guillaume Brahimi's message to chefs: Think before screaming",
   "trainee": "Guillaume Brahimi",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "His message to his 21-year-old self, working at the coalface of L'Atelier de Joel Robuchon in Paris? \"Think before screaming.\""
   ],
   "mentor_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "His message to his 21-year-old self, working at the coalface of L'Atelier de Joel Robuchon in Paris? \"Think before screaming.\""
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://watoday.com.au/goodfood/eating-out/guillaume-brahimis-message-to-chefs-think-before-screaming-20171220-h081hh.html",
   "title": "Guillaume Brahimi's message to chefs: Think before screaming",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "L'Atelier de Joel Robuchon",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "The pair went on to work together at L'Atelier de Joel Robuchon, which at the time had a six month waiting list for a table."
   ],
   "mentor_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "The pair went on to work together at L'Atelier de Joel Robuchon, which at the time had a six month waiting list for a table."
   ],
   "kitchen_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "The pair went on to work together at L'Atelier de Joel Robuchon, which at the time had a six month waiting list for a table."
   ],
   "relationship_evidence": [
    "# Guillaume Brahimi's message to chefs: Think before screaming",
    "The pair went on to work together at L'Atelier de Joel Robuchon, which at the time had a six month waiting list for a table."
   ],
   "period_evidence": null
  },
  {
   "url": "https://superchef.us/2010/11/29/prix-eugenie-brazier-colette-rossant",
   "title": "Prix Eugenie Brazier to Colette Rossant",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eugenie Brazier was a famed chef of two Lyon restaurants, [La Mere Brazier](http://www.lamerebrazier.fr/) in Lyons and La Mere Brazier in Le Col de la Luere.",
    "[**Paul Bocuse**](http://www.bocuse.fr/accueil.aspx) famously studied under Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://samplius.com/free-essay-examples/fernand-point-the-father-of-modern-french-cuisine",
   "title": "Fernand Point \u2013 The Father Of Modern French Cuisine - Samplius",
   "trainee": "Fernand Point",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Fernand Point \u2013 The Father Of Modern French Cuisine",
    "He then apprenticed at the Hotel Royal in Evian with Gorges Bocuse, who is father of Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cooknwithclass.com/eugenie-brazier",
   "title": "Eugenie Brazier \u2013 Women Who Cook",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Inspiration",
    "This philosophy not only won her acclaim but also influenced future generations of chefs, including culinary giants like Paul Bocuse and Bernard Pacaud, who trained under her guidance \u2013 you\u2019ll often find [a woman behind a great chef](https://cooknwithclass.com/women-inspire-cooking/)\u200b."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cooknwithclass.com/eugenie-brazier",
   "title": "Eugenie Brazier \u2013 Women Who Cook",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Inspiration",
    "This philosophy not only won her acclaim but also influenced future generations of chefs, including culinary giants like Paul Bocuse and Bernard Pacaud, who trained under her guidance \u2013 you\u2019ll often find [a woman behind a great chef](https://cooknwithclass.com/women-inspire-cooking/)\u200b."
   ],
   "mentor_evidence": [
    "Inspiration",
    "This philosophy not only won her acclaim but also influenced future generations of chefs, including culinary giants like Paul Bocuse and Bernard Pacaud, who trained under her guidance \u2013 you\u2019ll often find [a woman behind a great chef](https://cooknwithclass.com/women-inspire-cooking/)\u200b."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rooksanahossenally/2016/02/03/the-story-behind-the-michelin-stars-an-interview-with-alain-ducasse",
   "title": "The Story Behind the Michelin Stars: An Interview With Alain Ducasse, France's Most Famous Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Can you tell me a bit about where you\u2019re from and how you started as a chef?**",
    "I first trained at Michel Gu\u00e9rard\u2019s restaurant and then with Gaston Len\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://forbes.com/sites/rooksanahossenally/2016/02/03/the-story-behind-the-michelin-stars-an-interview-with-alain-ducasse",
   "title": "The Story Behind the Michelin Stars: An Interview With Alain Ducasse, France's Most Famous Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Can you tell me a bit about where you\u2019re from and how you started as a chef?**",
    "Working then with Roger Verg\u00e9, I discovered Provencal cuisine, which is one of the many versions of the Mediterranean cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/2022-michelin-guide-california-alain-ducasse-camphor-los-angeles",
   "title": "How Two Alain Ducasse-trained Chefs are Making Their Mark in LA",
   "trainee": "Max Boonthanakit",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# How Two Alain Ducasse-trained Chefs are Making Their Mark in LA",
    "Building off their training with Chef Ducasse, Boonthanakit and George felt inspired to marry traditional French bistro fare with hints of Southeast Asian spices, but the food is decidedly not fusion cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/michelin-guide-ceremony/2022-michelin-guide-california-alain-ducasse-camphor-los-angeles",
   "title": "How Two Alain Ducasse-trained Chefs are Making Their Mark in LA",
   "trainee": "Lijo George",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# How Two Alain Ducasse-trained Chefs are Making Their Mark in LA",
    "Building off their training with Chef Ducasse, Boonthanakit and George felt inspired to marry traditional French bistro fare with hints of Southeast Asian spices, but the food is decidedly not fusion cuisine."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://provenance.kitchen/technique/les-mres-lyonnaises",
   "title": "Les M\u00e8res Lyonnaises \u2014 Provenance Technique Library",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Burgundy & Lyonnais \u2014 Culinary Heritagereference",
    "# Les M\u00e8res Lyonnaises",
    "Paul Bocuse, who trained under Eug\u00e9nie Brazier, openly acknowledged that his entire culinary foundation came from the M\u00e8res tradition."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://provenance.kitchen/technique/les-mres-lyonnaises",
   "title": "Les M\u00e8res Lyonnaises \u2014 Provenance Technique Library",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Burgundy & Lyonnais \u2014 Culinary Heritagereference",
    "# Les M\u00e8res Lyonnaises",
    "Paul Bocuse, who trained under Eug\u00e9nie Brazier, openly acknowledged that his entire culinary foundation came from the M\u00e8res tradition."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://provenance.kitchen/technique/les-mres-lyonnaises",
   "title": "Les M\u00e8res Lyonnaises \u2014 Provenance Technique Library",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "trained",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Burgundy & Lyonnais \u2014 Culinary Heritagereference",
    "# Les M\u00e8res Lyonnaises",
    "Paul Bocuse, who trained under Eug\u00e9nie Brazier, openly acknowledged that his entire culinary foundation came from the M\u00e8res tradition."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-wikipedia--on--ipfs-org.ipns.dweb.link/wiki/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](Roger_Verg%C3%A9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://millenniummagazine.com/dining/eric-ripert-a-recipe-for-fulfillment-interviewed-by-millennium-magazin",
   "title": "Eric Ripert: A Recipe for Fulfillment",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert: A Recipe for Fulfillment",
    "Ripert then worked in Paris at the famed \u2018La Tour d\u2019Argent\u2019 restaurant, then \u2018Jamin\u2019 under Chef Joel Robuchon who at the time was considered the best chef in France and Eric considers himself lucky to have worked with."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://stonethrowersrants.com/2018/11/la-mere-brazier-lyon-france.html",
   "title": "La Mere Brazier - Lyon France **",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The legendary Paul Bocuse began his career at her restaurant in 1946."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](./Michel_Gu\u00e9rard)'s restaurant in [Eug\u00e9nie-les-Bains](./Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](./Gaston_Len\u00f4tre) during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wikiwand.com/en/Alain_Ducasse",
   "title": "Alain Ducasse - Wikiwand",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](./Moulin_de_Mougins) under legendary chef [Roger Verg\u00e9](./Roger_Verg\u00e9), creator of Cuisine du Soleil, and learned the [Proven\u00e7al](./Provence#Cuisine) cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://freebeacon.com/culture/downstairs-at-erics",
   "title": "Downstairs at Eric\u2019s",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Downstairs at Eric\u2019s",
    "## Feature: Chef Ripert talks food, his new memoir, and how Gordon Ramsay goes too far",
    "Prior to his coming to America, Ripert worked at another three-Michelin-star establishment, Jamin, helmed by the legendary Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
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   "title": "Assiette Champenoise \u2013 Reims - a MICHELIN Guide Restaurant",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents.",
    "Trained by the best in the business (Roger Verg\u00e9, Michel Gu\u00e9rard, Alain Chapel), he cooks high-calibre cuisine \u2013 inspired by the classics, generous and above all very tasty \u2013 and lets his Breton roots (on his mother's side) shine through."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/grand-est/reims/restaurant/assiette-champenoise",
   "title": "Assiette Champenoise \u2013 Reims - a MICHELIN Guide Restaurant",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents.",
    "Trained by the best in the business (Roger Verg\u00e9, Michel Gu\u00e9rard, Alain Chapel), he cooks high-calibre cuisine \u2013 inspired by the classics, generous and above all very tasty \u2013 and lets his Breton roots (on his mother's side) shine through."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/grand-est/reims/restaurant/assiette-champenoise",
   "title": "Assiette Champenoise \u2013 Reims - a MICHELIN Guide Restaurant",
   "trainee": "Arnaud Lallement",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents.",
    "Trained by the best in the business (Roger Verg\u00e9, Michel Gu\u00e9rard, Alain Chapel), he cooks high-calibre cuisine \u2013 inspired by the classics, generous and above all very tasty \u2013 and lets his Breton roots (on his mother's side) shine through."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%EC%95%8C%EB%9E%AD%20%EB%92%A4%EC%B9%B4%EC%8A%A4",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "## 2.career",
    "After graduation, he studied cooking and pastry skills under Michel Guerard, the master of French [nouvelle cuisine](/w/%EB%88%84%EB%B2%A8%20%ED%80%B4%EC%A7%84) , and Gaston Lenotre, the godfather of desserts."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.namu.wiki/w/%EC%95%8C%EB%9E%AD%20%EB%92%A4%EC%B9%B4%EC%8A%A4",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse",
    "## 2.career",
    "In particular, he learned 'how to respect the natural taste of food ingredients' from Alain Chapelle and solidified his natural philosophy of cooking."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/17200/chef/211/the-authors.html",
   "title": "Eric",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Le Bernardin 155 West 51st street (6th and 7th avenue) New York United States +1.212.5541515 Few chefs have left such a strong mark on the New York contemporary scene as Eric Ripert.",
    "This is followed by 3 more Michelin stars, at Jamin, next to Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://identitagolose.com/sito/en/6/17200/chef/211/the-authors.html",
   "title": "Eric",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Le Bernardin 155 West 51st street (6th and 7th avenue) New York United States +1.212.5541515 Few chefs have left such a strong mark on the New York contemporary scene as Eric Ripert.",
    "This is followed by 3 more Michelin stars, at Jamin, next to Jo\u00ebl Robuchon."
   ],
   "mentor_evidence": [
    "Le Bernardin 155 West 51st street (6th and 7th avenue) New York United States +1.212.5541515 Few chefs have left such a strong mark on the New York contemporary scene as Eric Ripert.",
    "This is followed by 3 more Michelin stars, at Jamin, next to Jo\u00ebl Robuchon."
   ],
   "kitchen_evidence": [
    "Le Bernardin 155 West 51st street (6th and 7th avenue) New York United States +1.212.5541515 Few chefs have left such a strong mark on the New York contemporary scene as Eric Ripert.",
    "This is followed by 3 more Michelin stars, at Jamin, next to Jo\u00ebl Robuchon."
   ],
   "relationship_evidence": [
    "Le Bernardin 155 West 51st street (6th and 7th avenue) New York United States +1.212.5541515 Few chefs have left such a strong mark on the New York contemporary scene as Eric Ripert.",
    "This is followed by 3 more Michelin stars, at Jamin, next to Jo\u00ebl Robuchon."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "History",
    "**Alain Ducasse**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Michel Gu\u00e9rard\u2019s restaurant",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "History",
    "**Alain Ducasse**",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "History",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": [
    "History",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "relationship_evidence": [
    "History",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in [Eug\u00e9nie-les-Bains](59697) while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en-academic.com/dic.nsf/enwiki/952567",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "History",
    "**Alain Ducasse**",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "History",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "History",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "History",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "History",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "http://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "## He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef.",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/) [Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://robbreport.com/food-drink/dining/joel-robuchon-dies-73-chef-century-2810620",
   "title": "\u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
   "trainee": "Gordon Ramsay",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u2018Chef of the Century\u2019 Jo\u00ebl Robuchon, Who Changed Fine Dining, Has Died",
    "## He mentored Eric Ripert and Gordon Ramsay, while earning more Michelin stars than any other chef.",
    "At Jamin, he mentored\u2014and put the fear of god in\u2014chefs who would also go on to earn three Michelin stars like [Gordon Ramsay](https://robbreport.com/food-drink/dining/gordon-ramsay-uncharted-national-geographic-2808639/) and [Le Bernardin\u2019s](https://robbreport.com/food-drink/dining/slideshow/americas-three-michelin-starred-restaurants-of-2018/le-bernardin-new-york-city/) [Eric Ripert](https://www.nytimes.com/2016/05/04/dining/eric-ripert-chef-book.html), who said decades after leaving the kitchen that he still had nightmares about working for the chef."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://the-independent.com/arts-entertainment/eugenie-brazier-chef-la-mere-michelin-stars-france-french-google-doodle-a8394406.html",
   "title": "Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef | The Independent",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "# Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef",
    "**4. Paul Bocuse, one of the best known French chefs, was her student**"
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1977/01/19/archives/living-up-to-a-legend.html",
   "title": "Living Up to a Legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from January 19, 1977, Page45Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Other pupils went off to become the country's greatest chefs and find glory in their own restaurants\u2014notably Paul Bocuse and the Troisgros brothers, Jean, and Pierre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "https://alessi.com/collections/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alessi.com/collections/alain-ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "In 1977 he worked at Roger Verg\u00e9\u2019s Moulin de Mougins and in 1978 he is employed by Alain Chapel, his spiritual master."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://probsee.com/p/a_return_to_cooking_(book)",
   "title": "A Return to Cooking (book)",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
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   "trainee_evidence": [
    "A Return to Cooking (book) | ProbWiki | ProbSee",
    "# A Return to Cooking (book)",
    "### Eric Ripert",
    "He later worked at the Michelin three-star restaurant Jamin, and after completing his military service, returned to Jamin as chef poissonier under Jo\u00ebl Robuchon.4"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/massimo-bottura-osteria-francescana-eating-emotions.html",
   "title": "Massimo Bottura There are very few restaurants where you can eat emotions",
   "trainee": "Massimo Bottura",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "***In the second of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we spoke to Massimo Bottura, whose restaurant [Osteria Francescana](http://www.theworlds50best.com/The-List-2017/1-10/Osteria-Francescana.html) topped [The World's 50 Best Restaurants](http://www.theworlds50best.com/stories/News/the-year-they-won-15-years-50-best.html) in 2016.***",
    "A nine-month visit to New York and an internship at Alain Ducasse\u2019s Le Louis XV in Monte Carlo led to Bottura closing his first restaurant."
   ],
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  },
  {
   "url": "https://theworlds50best.com/stories/News/massimo-bottura-osteria-francescana-eating-emotions.html",
   "title": "Massimo Bottura There are very few restaurants where you can eat emotions",
   "trainee": "Massimo Bottura",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "internship",
   "period": null,
   "trainee_evidence": [
    "***In the second of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we spoke to Massimo Bottura, whose restaurant [Osteria Francescana](http://www.theworlds50best.com/The-List-2017/1-10/Osteria-Francescana.html) topped [The World's 50 Best Restaurants](http://www.theworlds50best.com/stories/News/the-year-they-won-15-years-50-best.html) in 2016.***",
    "A nine-month visit to New York and an internship at Alain Ducasse\u2019s Le Louis XV in Monte Carlo led to Bottura closing his first restaurant."
   ],
   "mentor_evidence": [
    "***In the second of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we spoke to Massimo Bottura, whose restaurant [Osteria Francescana](http://www.theworlds50best.com/The-List-2017/1-10/Osteria-Francescana.html) topped [The World's 50 Best Restaurants](http://www.theworlds50best.com/stories/News/the-year-they-won-15-years-50-best.html) in 2016.***",
    "A nine-month visit to New York and an internship at Alain Ducasse\u2019s Le Louis XV in Monte Carlo led to Bottura closing his first restaurant."
   ],
   "kitchen_evidence": [
    "***In the second of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we spoke to Massimo Bottura, whose restaurant [Osteria Francescana](http://www.theworlds50best.com/The-List-2017/1-10/Osteria-Francescana.html) topped [The World's 50 Best Restaurants](http://www.theworlds50best.com/stories/News/the-year-they-won-15-years-50-best.html) in 2016.***",
    "A nine-month visit to New York and an internship at Alain Ducasse\u2019s Le Louis XV in Monte Carlo led to Bottura closing his first restaurant."
   ],
   "relationship_evidence": [
    "***In the second of our [Best and Beyond series](http://www.theworlds50best.com/stories/blog-category.html?tag=Best-Beyond), presented by [Miele](http://www.theworlds50best.com/Partners/miele.html), we spoke to Massimo Bottura, whose restaurant [Osteria Francescana](http://www.theworlds50best.com/The-List-2017/1-10/Osteria-Francescana.html) topped [The World's 50 Best Restaurants](http://www.theworlds50best.com/stories/News/the-year-they-won-15-years-50-best.html) in 2016.***",
    "A nine-month visit to New York and an internship at Alain Ducasse\u2019s Le Louis XV in Monte Carlo led to Bottura closing his first restaurant."
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  },
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   "url": "https://kids.kiddle.co/Alain_Ducasse",
   "title": "Alain Ducasse Facts for Kids",
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   "trainee_evidence": [
    "# Alain Ducasse facts for kids",
    "## Becoming a Chef",
    "### Early Life and Training",
    "He learned from some of the best chefs in France, like [Michel Gu\u00e9rard](/Michel_Gu%C3%A9rard) and Gaston Len\u00f4tre."
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   "url": "https://kids.kiddle.co/Alain_Ducasse",
   "title": "Alain Ducasse Facts for Kids",
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   "trainee_evidence": [
    "# Alain Ducasse facts for kids",
    "## Becoming a Chef",
    "### Early Life and Training",
    "In 1977, he began working with the legendary chef [Roger Verg\u00e9](/Roger_Verg%C3%A9). Verg\u00e9"
   ],
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  },
  {
   "url": "https://brantfordexpositor.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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    "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
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   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
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    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
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  },
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   "url": "https://forbes.com/sites/ronaldholden/2018/01/20/paul-bocuse-1926-2018",
   "title": "Legendary Chef Paul Bocuse Dies At 91",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "mentor_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "kitchen_evidence": [
    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
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    "Paul Bocuse, the embodiment of a towering, sometimes haughty French chef, has died in Lyon, three weeks shy of his 92nd birthday.",
    "Bocuse himself apprenticed under Fernand Point, the much-admired owner of La Pyramide in Vienne, south of Lyon, who had moved away from old fashioned techniques toward a more modern style with fewer heavy sauces."
   ],
   "period_evidence": null
  },
  {
   "url": "https://strathmoreliving.blogspot.com/2008/10/alain-ducasse.html",
   "title": "Alain Ducasse",
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   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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  },
  {
   "url": "https://strathmoreliving.blogspot.com/2008/10/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Michel Gu\u00e9rard\u2019s restaurant",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "mentor_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "kitchen_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "relationship_evidence": [
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
   ],
   "period_evidence": null
  },
  {
   "url": "https://strathmoreliving.blogspot.com/2008/10/alain-ducasse.html",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": "1977",
   "trainee_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "period_evidence": [
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ]
  },
  {
   "url": "https://kids.kiddle.co/Eric_Ripert",
   "title": "Eric Ripert Facts for Kids",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert facts for kids",
    "## Becoming a Chef",
    "After that, he worked at Jamin under a well-known chef named [Jo\u00ebl Robuchon](/Jo%C3%ABl_Robuchon)."
   ],
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   "period_evidence": null
  },
  {
   "url": "https://thefrenchlife.substack.com/p/french-culture-eugenie-brazier",
   "title": "FRENCH CULTURE: Eug\u00e9nie Brazier",
   "trainee": "Paul Bocuse",
   "mentor": null,
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   "trainee_evidence": [
    "Slowly, she turned her little country retreat into a second restaurant, at first only open at weekends.",
    "It was there that the young Paul Bocuse apprenticed, learning everything from chopping wood and milking cows, to choosing the best ingredients."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://thefrenchlife.substack.com/p/french-culture-eugenie-brazier",
   "title": "FRENCH CULTURE: Eug\u00e9nie Brazier",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
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   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Slowly, she turned her little country retreat into a second restaurant, at first only open at weekends.",
    "It was there that the young Paul Bocuse apprenticed, learning everything from chopping wood and milking cows, to choosing the best ingredients."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thefrenchlife.substack.com/p/french-culture-eugenie-brazier",
   "title": "FRENCH CULTURE: Eug\u00e9nie Brazier",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Slowly, she turned her little country retreat into a second restaurant, at first only open at weekends.",
    "It was there that the young Paul Bocuse apprenticed, learning everything from chopping wood and milking cows, to choosing the best ingredients."
   ],
   "period_evidence": null
  },
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   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](https://alchetron.com/Michel-Gu%C3%A9rard)\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for [Gaston Len\u00f4tre](https://alchetron.com/Gaston-Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
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   "url": "https://alchetron.com/Alain-Ducasse",
   "title": "Alain Ducasse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "## Early life and career",
    "In 1977, Ducasse started working as an assistant at [Moulin de Mougins](https://alchetron.com/Moulin-de-Mougins) under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wendyt.substack.com/p/lyon-and-an-urban-winery",
   "title": "Lyon and an urban winery.....",
   "trainee": "Eug\u00e9nie Brazier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Lyon and an urban winery.....",
    "One of the most renowned names of this era is **[Eug\u00e9nie Brazier](https://www.eater.com/2016/8/12/12382076/eugenie-brazier)**, one of the first chefs to earn three Michelin stars in 1933, she in fact had 6 stars awarded to her that year for two separate establishments.",
    "As a young woman Brazier worked in the kitchen of **[M\u00e8re Filloux](https://en.wikipedia.org/wiki/Fran\u00e7oise_Fillioux)** who perfected dishes like *[quenelles](https://en.wikipedia.org/wiki/Quenelle) and [poulet de Bresse](https://youtu.be/2bOyDFvCVmY?si=DaMt5BG3aOBq9HdX)* that still appear on menus today."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "Ducasse was born in [Orthez](Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](Castel-Sarrazin).",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/Alain_Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse",
    "Ducasse was born in [Orthez](Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](Castel-Sarrazin).",
    "After this apprenticeship, he began work at [Michel Gu\u00e9rard](Michel_Gu%C3%A9rard)'s restaurant in [Eug\u00e9nie-les-Bains](Communes_of_the_Landes_department) while also working for [Gaston Len\u00f4tre](Gaston_Len%C3%B4tre) during the summer months."
   ],
   "mentor_evidence": [
    "# Alain Ducasse",
    "Ducasse was born in [Orthez](Orthez) in southwestern France and was educated on a farm in [Castel-Sarrazin](Castel-Sarrazin).",
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    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
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  },
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   "title": "Alain Ducasse | Conrad N. Hilton College of Global Hospitality Leadership | University of Houston",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "mentor_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "relationship_evidence": [
    "# Alain Ducasse 2014 Inductee 2014 Inductee",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s *Moulin de Mougins*."
   ],
   "period_evidence": null
  },
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   "url": "https://guide.michelin.com/us/en/article/travel/michelin-starred-restaurants-paris",
   "title": "All the MICHELIN-Star Restaurants in Paris and Culinary Trends for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Lorimier",
   "mentor": null,
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    "All the MICHELIN-Star Restaurants in Paris and Culinary Trends for 2026",
    "New Two-Star Restaurants in Paris in 2026"
   ],
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  },
  {
   "url": "https://theglitz.media/worlds-most-decorated-chef-chef-alain-ducasse-we-are-running-a-bit-more-than-thirty-restaurants-which-in-total-have-20-michelin-stars",
   "title": "World\u2019s most decorated chef, Chef Alain Ducasse: \u201cWe are running a bit more than thirty restaurants which, in total, have 20 Michelin stars.\u201d - The Glitz Media",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "relationship": null,
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   "trainee_evidence": [
    "In an exclusive interview with Sumita Chakraborty, Editor-in-chief, TheGlitz, Chef Alain Ducasse, the world\u2019s most decorated chef and the chef with the Midas touch, talks about his culinary journey, his innovative dining concepts and his oasis-to-table gastronomic pop-up in AlULa.",
    "I worked with great professionals: Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and, the one who has counted the most, Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/pays-de-la-loire/fontevraud-l-abbaye/restaurant/fontevraud-le-restaurant",
   "title": "Fontevraud L'Ermitage \u2013 Fontevraud-l'Abbaye - a MICHELIN Guide Restaurant",
   "trainee": "Thibaut Ruggeri",
   "mentor": null,
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   "period": null,
   "trainee_evidence": [
    "Restaurants Fontevraud L'Ermitage 38 rue Saint-Jean-de-l'Habit, Fontevraud-l'Abbaye, 49590, France \u20ac\u20ac\u20ac\u20ac \u00b7 Creative Farm-to-table Reserve a table Fontevraud L'Ermitage 38 rue Saint-Jean-de-l'Habit, Fontevraud-l'Abbaye, 49590, France \u20ac\u20ac\u20ac\u20ac \u00b7 Creative Farm-to-table One Star: High quality cooking Saint Lazare Priory is located in the heart of Fontevraud Abbey, one of Europe\u2019s largest monastic complexes.",
    "The latter, who hails from Meg\u00e8ve and who won the Bocuse d\u2019Or 2013, learnt the trade with iconic culinary names from Michel Gu\u00e9rard to Georges Blanc."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sur-les-pas-d-albert-londres.fr/in-lyon-every-food-is-delicious-when-its-well-cooked",
   "title": "Lyon: Exploring new dishes while keeping the tradition",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
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   "trainee_evidence": [
    "Lyon: Exploring new dishes while keeping the tradition",
    "She trained the young Paul Bocuse, who would be called later the \u2018Pope of French Cuisine\u2019 and \u2018The Lion of the Lyon\u2019."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "### Pierre and Jean Troisgros",
    "Jean, the elder brother born on December 2, 1926, trained in prestigious kitchens, including under the influential Fernand Point at La Pyramide in Vienne, where he honed his skills as a chef."
   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Pierre Troisgros",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "### Pierre and Jean Troisgros",
    "Pierre, born on September 3, 1928, similarly apprenticed under Point and gained experience in Switzerland and Paris, developing expertise as a saucier and in restaurant management.[9][10][11]"
   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Michel Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "### Michel Troisgros",
    "After completing his education, Troisgros gained experience at renowned establishments, including Roger Verg\u00e9's Moulin de [Mougins](/page/Mougins) and Alain Chapel's restaurant, honing his skills in classic French techniques while developing an appreciation for precision and seasonality.[13][14][15]"
   ],
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  },
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   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "Early life and career Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France.",
    "After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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   "url": "https://peoplepill.com/people/alain-ducasse",
   "title": "About Alain Ducasse: French chef (1956-) | Biography, Facts, Career, Wiki, Life",
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    "Early life and career Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France.",
    "In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7al cooking methods for which he was later known."
   ],
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  },
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   "url": "https://thechronicle-online.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
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   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
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  },
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   "url": "https://thechronicle-online.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
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   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
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  },
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   "url": "https://thechronicle-online.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
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   "url": "https://thechronicle-online.com/life/food/recipes-seafood-simple-eric-ripert",
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   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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  },
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   "url": "https://pocketmags.com/us/prospect-magazine/may-18/articles/matters-of-taste",
   "title": "Matters of taste",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
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   "trainee_evidence": [
    "## Matters of taste",
    "After the war he began his training under Eug\u00e9nie Brazier, the first female chef to achieve three Michelin stars."
   ],
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  },
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   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
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   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
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  },
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   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
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   "kitchen": null,
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   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://abbeys.com.au/book/good-taste-9781805334804.do",
   "title": "Good Taste",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Alain Ducasse is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
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  },
  {
   "url": "https://notesread.com/eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eric Ripert",
    "## **Culinary career**",
    "Next Ripert worked at Jamin under Jo\u00ebl Robuchon and was soon promoted to Chief Game Assistant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
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   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs.",
    "### Synopsis"
   ],
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  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Alain Chapel",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs.",
    "### Synopsis"
   ],
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  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Jean Troisgros",
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   "relationship": null,
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    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs.",
    "### Synopsis"
   ],
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   "kitchen_evidence": null,
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  },
  {
   "url": "https://abebooks.com/9781585679614/Gastronomie-Point-Fernand-1585679615/plp",
   "title": "Ma Gastronomie - Point, Fernand: 9781585679614",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
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    "His disciples, Paul Bocuse, Alain Chapel, and Jean and Pierre Troisgros, are among the world's greatest French chefs.",
    "### Synopsis"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://uh.edu/hilton-college/About/Hospitality-Industry-Hall-of-Honor/Inductees/Alain-Ducasse",
   "title": "Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse 2014 Inductee Alain Ducasse Enterprise | Alain Ducasse is one of the world's most decorated chefs.",
    "Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Gu\u00e9rard, Gaston Len\u00f4tre and Roger Verg\u00e9\u2019s Moulin de Mougins ."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://guide.michelin.com/hk/en/article/people/the-first-day-i-got-my-michelin-stars-michel-troisgros",
   "title": "The First Day We Got Our Stars: Michel Troisgros",
   "trainee": "Nicolas Boutin",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day We Got Our Stars: Michel Troisgros",
    "It will also be a homecoming of sorts, as EPURE\u2019s executive chef Nicolas Boutin worked his way up from an apprentice to sous chef at La Maison Troisgros under Michel\u2019s tutelage."
   ],
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  },
  {
   "url": "https://en.namu.wiki/w/%ED%8F%B4%20%EB%B3%B4%ED%80%B4%EC%A6%88",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 4.Record",
    "- 1950: After training in several restaurants, he entered \u201cLa Pyramid\u201d in Vienna and studied under Fernand Pointe."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://en.namu.wiki/w/%ED%8F%B4%20%EB%B3%B4%ED%80%B4%EC%A6%88",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": "trained",
   "period": "1950",
   "trainee_evidence": [
    "## 4.Record",
    "- 1950: After training in several restaurants, he entered \u201cLa Pyramid\u201d in Vienna and studied under Fernand Pointe."
   ],
   "mentor_evidence": [
    "## 4.Record",
    "- 1950: After training in several restaurants, he entered \u201cLa Pyramid\u201d in Vienna and studied under Fernand Pointe."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "## 4.Record",
    "- 1950: After training in several restaurants, he entered \u201cLa Pyramid\u201d in Vienna and studied under Fernand Pointe."
   ],
   "period_evidence": [
    "## 4.Record",
    "- 1950: After training in several restaurants, he entered \u201cLa Pyramid\u201d in Vienna and studied under Fernand Pointe."
   ]
  },
  {
   "url": "https://express.co.uk/news/obituaries/910860/Paul-Bocuse-obituary-pope-of-french-cuisine/amp",
   "title": "Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
   "trainee": "Paul Bocuse",
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   "trainee_evidence": [
    "# Star quality of 'Pope of French cuisine' - Paul Bocuse obituary",
    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
   ],
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  },
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   "url": "https://oysterlink.com/spotlight/alain-ducasse-chef-profile",
   "title": "Alain Ducasse: Chef Profile",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "# Alain Ducasse: Chef Profile",
    "## Alain's Formal Culinary Training",
    "After his apprenticeship he worked with Michelin starred chefs including **Michel Gu\u00e9rard** in Eug\u00e9nie-les-Bains and spent summers with pastry master **Gaston Len\u00f4tre**."
   ],
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  },
  {
   "url": "https://bord.substack.com/p/giving-it-away-part-3",
   "title": "Giving It Away, Part 3",
   "trainee": "Eric Ripert",
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   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "So where were we? Oh yes: Jo\u00ebl Robuchon.",
    "When Eric Ripert, the now-renowned chef of New York\u2019s Le Bernardin, went to work in the kitchen at Jamin in the mid 1980s, Robuchon was already so famous that cultured Parisians referred to him simply by his initials."
   ],
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   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefdb.com/nm/3477/Alain-Ducasse",
   "title": "The Chef and Restaurant Database",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "| Alain Ducasse | |",
    "| [Years](/nm/3477/) ![](/media/arrow_up.gif) | [Place](/nm/3477/place/) | [City](/nm/3477/city/) | [Position](/nm/3477/position/) |",
    "| [1975] | [ Les Pr\u00e9s d'Eug\u00e9nie - Michel Gu\u00e9rard](/pl/4796/Les-Pres-dEugenie-Michel-Guerard-Eugenie-les-Bains) | | Station Chef |"
   ],
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   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://independent.co.uk/arts-entertainment/eugenie-brazier-chef-la-mere-michelin-stars-france-french-google-doodle-a8394406.html",
   "title": "Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef | The Independent",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef",
    "**4. Paul Bocuse, one of the best known French chefs, was her student**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels.",
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Jean Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels.",
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels.",
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-fernand-point",
   "title": "The Daily Meal Hall Of Fame: Fernand Point - Daily Meal",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Daily Meal Hall Of Fame: Fernand Point",
    "If a chef may be judged at least in part by those who learned from him, Point deserves still more laurels.",
    "Through his kitchen passed such future luminaries as Fran\u00e7ois Bise, who was to win three stars of his own at his Auberge de P\u00e8re Bise in Talloires; that grand monument of Lyonnaise cuisine, Paul Bocuse; and a number of Bocuse's colleagues in the creation of the convention-shattering Nouvelle Cuisine of the 1960s, among them Jean and Pierre Troisgros, Alain Chapel, and Louis Outhier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://kitchen.top-best.com/chefs/alain-ducasse",
   "title": "Alain Ducasse - Top-Best.com",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About"
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pennbookcenter.com/eric-ripert-net-worth",
   "title": "Eric Ripert Net Worth 2024: Achievements And Wealth Overview",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert began his journey in France, where he honed his craft at renowned establishments like La Tour d\u2019Argent and Jamin under the legendary Jo\u00ebl Robuchon.",
    "How He Built His Culinary Legacy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/travel/the-michelin-star-restaurants-along-the-paris-metro-s-line-1",
   "title": "The MICHELIN Star Restaurants Along the Paris Metro\u2019s Line 1",
   "trainee": "Irwin Durand",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The MICHELIN Star Restaurants Along the Paris Metro\u2019s Line 1",
    "## [Le Chiberta, One Star](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-chiberta)",
    "The cooking of Chef Irwin Durand (who trained with Jo\u00ebl Robuchon and Bernard Loiseau), overseen by 'the boss' Savoy, puts a modern spin on traditional dishes such as pike quenelle, suckling pig, and calf\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1986/03/19/garden/new-look-in-desserts-the-sophisticated-sampler.html",
   "title": "NEW LOOK IN DESSERTS: THE SOPHISTICATED SAMPLER",
   "trainee": "David Bouley",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "(Mr. Bouley said he was inspired by the dessert plates at Mr. Verge's Moulin de Mougins, where he apprenticed.)"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://alexcostin.com/paul-bocuse",
   "title": "Paul Bocuse: Father of Nouvelle Cuisine Biography",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Paul Bocuse Biography",
    "## Education",
    "Bocuse received no formal academic schooling beyond basics; instead, his true education unfolded in professional kitchens starting at age 15 in 1941."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Paul Bocuse",
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   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources.",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Alain Chapel",
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   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources.",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Louis Outhier",
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   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources.",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Georges Perrier",
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   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources.",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://pastrieslikeapro.com/2014/02/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Jean and Pierre Troisgros",
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   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "Fernand Point, was a French restaurateur and is considered to be the father of modern [French cuisine](https://en.wikipedia.org/wiki/French_cuisine) according to Wikipedia and other sources.",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://mayerthorpefreelancer.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "http://allenandunwin.com/browse/book/Alain-Ducasse-Good-Taste-9781805334804",
   "title": "Good Taste - Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** is one of the world's most celebrated chefs.",
    "#### Author bio:",
    "**Alain Ducasse** is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
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  },
  {
   "url": "http://allenandunwin.com/browse/book/Alain-Ducasse-Good-Taste-9781805334804",
   "title": "Good Taste - Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "period": null,
   "trainee_evidence": [
    "**Alain Ducasse** is one of the world's most celebrated chefs.",
    "#### Author bio:",
    "**Alain Ducasse** is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
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  },
  {
   "url": "http://allenandunwin.com/browse/book/Alain-Ducasse-Good-Taste-9781805334804",
   "title": "Good Taste - Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "**Alain Ducasse** is one of the world's most celebrated chefs.",
    "#### Author bio:",
    "**Alain Ducasse** is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
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  },
  {
   "url": "http://allenandunwin.com/browse/book/Alain-Ducasse-Good-Taste-9781805334804",
   "title": "Good Taste - Alain Ducasse",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "**Alain Ducasse** is one of the world's most celebrated chefs.",
    "#### Author bio:",
    "**Alain Ducasse** is one of the world's most celebrated chefs. Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/nl/nl/article/features/michelin-guide-worldwide-chefs-international-womens-day",
   "title": "MICHELIN Guide Worldwide: 16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-Michelin-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/nl/nl/article/features/michelin-guide-worldwide-chefs-international-womens-day",
   "title": "MICHELIN Guide Worldwide: 16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-Michelin-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-Michelin-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "kitchen_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-Michelin-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "relationship_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-Michelin-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/nl/nl/article/features/michelin-guide-worldwide-chefs-international-womens-day",
   "title": "MICHELIN Guide Worldwide: 16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "relationship": "stint",
   "period": null,
   "trainee_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-Michelin-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "mentor_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-Michelin-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Monday is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-Michelin-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "period_evidence": null
  },
  {
   "url": "https://diningandcooking.com/2574044/the-meres-lyonnaises-the-women-who-first-cooked-and-baked-lyons-gastronomic-legend",
   "title": "The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend - Dining and Cooking",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, one of France\u2019s most famous chefs in the 21st century, began his career under her apprenticeship.",
    "Her impact on French gastronomy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2020/09/25/dining/pierre-troisgros-dead.html",
   "title": "Pierre Troisgros, Renowned French Restaurateur, Dies at 92",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Pierre Troisgros, 92, Renowned French Chef and Restaurateur, Is Dead",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Mr. Bocuse, who became a lifelong friend."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2020/09/25/dining/pierre-troisgros-dead.html",
   "title": "Pierre Troisgros, Renowned French Restaurateur, Dies at 92",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Pierre Troisgros, 92, Renowned French Chef and Restaurateur, Is Dead",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Mr. Bocuse, who became a lifelong friend."
   ],
   "mentor_evidence": [
    "Pierre Troisgros, 92, Renowned French Chef and Restaurateur, Is Dead",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Mr. Bocuse, who became a lifelong friend."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2020/09/25/dining/pierre-troisgros-dead.html",
   "title": "Pierre Troisgros, Renowned French Restaurateur, Dies at 92",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Pierre Troisgros, 92, Renowned French Chef and Restaurateur, Is Dead",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Mr. Bocuse, who became a lifelong friend."
   ],
   "mentor_evidence": [
    "Pierre Troisgros, 92, Renowned French Chef and Restaurateur, Is Dead",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Mr. Bocuse, who became a lifelong friend."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://suppermag.com/stories/editorial/alain-ducasse-talking-french",
   "title": "Alain Ducasse \u2013 talking French",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After 45 years in the industry Alain Ducasse is still going strong.",
    "Of course, an appreciation of food within family life is one thing, but it wasn\u2019t until Ducasse turned 16 that he began to sharpen his skills under the tutelage of masters such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9 and Alain Chapel, while discovering the flavours of Proven\u00e7al cooking, for which he has now become known."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://esquire.com/food-drink/food/q-and-a/a45545/eric-ripert-interview-32-yolks",
   "title": "Celebrity Chef Eric Ripert Explains How to Cook With Passion",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Celebrity Chef Eric Ripert Explains How to Cook With Passion",
    "Eric Ripert has built a reputation as one of the United State's preeminent chefs.",
    "Ripert came to America in 1989 as a 24-year-old string-bean chef with a culinary school diploma and time spent working at two of Paris' famous eateries, including two separate stints at Joel Robuchon's world-renowned restaurant, Jamin."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/Italy/Vico-Equense/La-Torre-Del-Saracino.html",
   "title": "La Torre Del Saracino-Vico Equense -Restaurant-50BestDiscovery",
   "trainee": "Gennaro Esposito",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La Torre Del Saracino",
    "Chef Gennaro Esposito learned from the best, having worked under Alain Ducasse at both Louis XV restaurant in Monte Carlo and the Plaza Athen\u00e9e in Paris, before opening his own restaurant in a medieval tower in his home town."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/Italy/Vico-Equense/La-Torre-Del-Saracino.html",
   "title": "La Torre Del Saracino-Vico Equense -Restaurant-50BestDiscovery",
   "trainee": null,
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# La Torre Del Saracino",
    "Chef Gennaro Esposito learned from the best, having worked under Alain Ducasse at both Louis XV restaurant in Monte Carlo and the Plaza Athen\u00e9e in Paris, before opening his own restaurant in a medieval tower in his home town."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/Italy/Vico-Equense/La-Torre-Del-Saracino.html",
   "title": "La Torre Del Saracino-Vico Equense -Restaurant-50BestDiscovery",
   "trainee": null,
   "mentor": null,
   "kitchen": "Louis XV",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# La Torre Del Saracino",
    "Chef Gennaro Esposito learned from the best, having worked under Alain Ducasse at both Louis XV restaurant in Monte Carlo and the Plaza Athen\u00e9e in Paris, before opening his own restaurant in a medieval tower in his home town."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/Italy/Vico-Equense/La-Torre-Del-Saracino.html",
   "title": "La Torre Del Saracino-Vico Equense -Restaurant-50BestDiscovery",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# La Torre Del Saracino",
    "Chef Gennaro Esposito learned from the best, having worked under Alain Ducasse at both Louis XV restaurant in Monte Carlo and the Plaza Athen\u00e9e in Paris, before opening his own restaurant in a medieval tower in his home town."
   ],
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Explained",
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](../Pollionnay/) with chef [Eug\u00e9nie Brazier](../Eug%c3%a9nie_Brazier/).[1]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Early years and liberation of France",
    "After the war, he joined [Eug\u00e9nie Brazier](../Eug%c3%a9nie_Brazier/) as one of her students."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Paul_Bocuse",
   "title": "Paul Bocuse Explained",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Contributions to French gastronomy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2018/06/12/eugenie-brazier-french-chef-gets-google-doodle-7623903",
   "title": "Who was Eug\u00e9nie Brazier as French chef gets Google Doodle?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Female chefs don\u2019t come much more authentic, badass and fiercely talented than the late, great Eugenie Brazier.",
    "Brazier, who had one son called Gaston in 1914, also trained other esteemed French chefs like Paul Bocuse."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://metro.co.uk/2018/06/12/eugenie-brazier-french-chef-gets-google-doodle-7623903",
   "title": "Who was Eug\u00e9nie Brazier as French chef gets Google Doodle?",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Female chefs don\u2019t come much more authentic, badass and fiercely talented than the late, great Eugenie Brazier.",
    "Brazier, who had one son called Gaston in 1914, also trained other esteemed French chefs like Paul Bocuse."
   ],
   "mentor_evidence": [
    "Female chefs don\u2019t come much more authentic, badass and fiercely talented than the late, great Eugenie Brazier.",
    "Brazier, who had one son called Gaston in 1914, also trained other esteemed French chefs like Paul Bocuse."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://civilianglobal.wpengine.com/features/alain-ducasse-25-years-louis-xv-monaco-three-michelin-stars",
   "title": "Alain Ducasse: Le Louis XV at 25",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Back in 1986, Ducasse, having trained with French legends Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel, became chef at La Terrasse Hotel Juana in Juan les Pins, where he swiftly acquired two Michelin stars."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecragandcanyon.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecragandcanyon.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thecragandcanyon.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "kitchen_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "relationship_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "Elena Arzak Arzak, Three-MICHELIN-Star, San Sebasti\u00e1n, Spain",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": "Alain Ducasse",
   "kitchen": "H\u00e9l\u00e8ne Darroze at The Connaught",
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-MICHELIN-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "mentor_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-MICHELIN-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "kitchen_evidence": [
    "March 8 is International Women's Day, celebrating the cultural, social, economic and political achievements of women around the world.",
    "H\u00e9l\u00e8ne Darroze H\u00e9l\u00e8ne Darroze at The Connaught, Three-MICHELIN-Star, London, England",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://l.euronews.com/4e0s",
   "title": "The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://l.euronews.com/4e0s",
   "title": "The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "mentor_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://l.euronews.com/4e0s",
   "title": "The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "mentor_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse, 57, is one of the world\u2019s most talented chefs.",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ft.com/content/0664a58a-82f8-11e3-8119-00144feab7de",
   "title": "The Inventory: Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": "Alain Chapel",
   "kitchen": null,
   "relationship": "worked",
   "period": "when I was 20",
   "trainee_evidence": [
    "Alain Ducasse, 57, is one of the world\u2019s most talented chefs.",
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "mentor_evidence": [
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ],
   "period_evidence": [
    "However, Alain Chapel, with whom I worked when I was 20, is really my mentor, because he taught me a lot about cuisine and even more about life."
   ]
  },
  {
   "url": "https://a.osmarks.net/content/wikipedia_en_all_maxi_2020-08/A/%C3%89ric_Ripert",
   "title": "\u00c9ric Ripert",
   "trainee": "\u00c9ric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "## Culinary career",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon) and was soon promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://britannica.com/biography/Roger-Verge",
   "title": "Roger Verg\u00e9 | French chef and restaurateur",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "French chef and restaurateur Roger Verg\u00e9, French chef and restaurateur (born April 30, 1930, Commentry, France\u2014died June 5, 2015, Mougins, France), was a pioneer of nouvelle cuisine, a lighter French culinary style that replaced the traditional rich dishes and heavy sauces of haute cuisine with fresh ingredients prepared with simple techniques, harmonious (often innovative) flavour combinations, and artistic presentation.",
    "He also established a cooking school and trained such future celebrity chefs as Hubert Keller and Alain Ducasse in his kitchens."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "Following his apprenticeships, Ducasse worked at chef Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "Following his apprenticeships, Ducasse worked at chef Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": null,
   "kitchen": "Eug\u00e9nie-les-Bains",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "Following his apprenticeships, Ducasse worked at chef Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "Following his apprenticeships, Ducasse worked at chef Michel Gu\u00e9rard's restaurant in Eug\u00e9nie-les-Bains."
   ],
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": null,
   "kitchen": "Moulin de Mougins",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ],
   "period_evidence": null
  },
  {
   "url": "https://celebritynetworth.com/richest-celebrities/richest-celebrity-chefs/alain-ducasse-net-worth",
   "title": "Alain Ducasse Net Worth",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": "1977",
   "trainee_evidence": null,
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": [
    "Alain Ducasse at a Glance",
    "Career Beginnings",
    "In 1977, Ducasse began working as an assistant under chef Roger Verg\u00e9 at the Moulin de Mougins."
   ]
  },
  {
   "url": "https://stonethrowersrants.com/2018/11",
   "title": "Stonethrower's Rants",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "No visit to Lyon should be without a meal at one of the high-end restaurants in and around Lyon.",
    "The legendary Paul Bocuse began his career at her restaurant in 1946."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://virsanghvi.com/Article-Details.aspx?key=1883",
   "title": "Alain Ducasse is the king of chefs",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Fans of French cuisine will know that an epochal change took place in the 1960s and 1970s, when a new generation of chefs threw out heavy flour-based sauces, stopped boiling vegetables till all the crunch had gone out of them and began to value lightness in food.",
    "It was men like Michel Guerard, Alain Chapel and Roger Verge who led the change but many others (like Paul Bocuse and other disciples of the legendary Fernand Point) had roles to play in the creation of what came to be called nouvelle cuisine.",
    "Ducasse trained under many of these people \u2014 Guerard, Chapel and Verge \u2014 and he quickly mastered their techniques."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/first-day-i-got-my-michelin-stars-frederic-vardon-of-le39v-in-paris-and-hong-kong",
   "title": "The First Day We Got Our Stars: Fr\u00e9d\u00e9ric Vardon",
   "trainee": "Fr\u00e9d\u00e9ric Vardon",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day We Got Our Stars: Fr\u00e9d\u00e9ric Vardon",
    "Upon graduation from culinary school, he got his start in the kitchens of chef [Alain Dutournier](https://www.alaindutournier.com/fr/), followed by the late Alain Chapel and, finally, [Alain Ducasse](https://www.ducasse-paris.com/en), with whom he spent 14 years cooking in the group\u2019s most prestigious restaurants around the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/en/article/people/first-day-i-got-my-michelin-stars-frederic-vardon-of-le39v-in-paris-and-hong-kong",
   "title": "The First Day We Got Our Stars: Fr\u00e9d\u00e9ric Vardon",
   "trainee": "Fr\u00e9d\u00e9ric Vardon",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# The First Day We Got Our Stars: Fr\u00e9d\u00e9ric Vardon",
    "Upon graduation from culinary school, he got his start in the kitchens of chef [Alain Dutournier](https://www.alaindutournier.com/fr/), followed by the late Alain Chapel and, finally, [Alain Ducasse](https://www.ducasse-paris.com/en), with whom he spent 14 years cooking in the group\u2019s most prestigious restaurants around the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/topic/person/joel-robuchon?page=5",
   "title": "Jo\u00ebl Robuchon - Page 5",
   "trainee": "David Bouley",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The Gospel Of a Master Chef: A Simple Purity",
    "IN 1982 and 1983, David Bouley, the chef and owner of Bouley in New York, spent about two months working for Joel Robuchon, the Michelin three-star chef, at Jamin, his restaurant in Paris."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/topic/person/joel-robuchon?page=5",
   "title": "Jo\u00ebl Robuchon - Page 5",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
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   "period": null,
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    "The Gospel Of a Master Chef: A Simple Purity",
    "IN 1982 and 1983, David Bouley, the chef and owner of Bouley in New York, spent about two months working for Joel Robuchon, the Michelin three-star chef, at Jamin, his restaurant in Paris."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/topic/person/joel-robuchon?page=5",
   "title": "Jo\u00ebl Robuchon - Page 5",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
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    "The Gospel Of a Master Chef: A Simple Purity",
    "IN 1982 and 1983, David Bouley, the chef and owner of Bouley in New York, spent about two months working for Joel Robuchon, the Michelin three-star chef, at Jamin, his restaurant in Paris."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/topic/person/joel-robuchon?page=5",
   "title": "Jo\u00ebl Robuchon - Page 5",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
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    "The Gospel Of a Master Chef: A Simple Purity",
    "IN 1982 and 1983, David Bouley, the chef and owner of Bouley in New York, spent about two months working for Joel Robuchon, the Michelin three-star chef, at Jamin, his restaurant in Paris."
   ],
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/topic/person/joel-robuchon?page=5",
   "title": "Jo\u00ebl Robuchon - Page 5",
   "trainee": null,
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    "The Gospel Of a Master Chef: A Simple Purity",
    "IN 1982 and 1983, David Bouley, the chef and owner of Bouley in New York, spent about two months working for Joel Robuchon, the Michelin three-star chef, at Jamin, his restaurant in Paris."
   ]
  },
  {
   "url": "https://encyclopedia-womannica.simplecast.com/episodes/tastemakers-eugenie-brazier-jJCaIKxI/transcript",
   "title": "Tastemakers: Eugenie Brazier | Womanica",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Today we\u2019re talking about a woman who was the first to achieve one of the most prestigious honors in the history of cooking: The Michelin Star.",
    "This included her former apprentice, Paul Bocuse, who would become one of the most famous French chefs of all time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://leducrep.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City.",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/2019/05/21/dining/nyc-restaurant-news.html?action=click&conten=&contentCollection=dining&module=package&region=rank&rref=collection/sectioncollection/food&version=highlights",
   "title": "Le Jardinier, From Jo\u00ebl Robuchon\u2019s Team, Opens in Midtown East",
   "trainee": "Alain Verzeroli",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Headliner Le Jardinier",
    "The umbrella organization for his restaurants in the United States, Invest Hospitality, is still running the project with Alain Verzeroli, who worked for Mr. Robuchon for 18 years in Tokyo, now in charge."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
  {
   "url": "https://alchetron.com/Paul-Bocuse",
   "title": "Paul Bocuse - Alchetron, The Free Social Encyclopedia",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "A student of [Eug\u00e9nie Brazier](https://alchetron.com/Eug%C3%A9nie-Brazier), he is one of the most prominent chefs associated with the *[nouvelle cuisine](https://alchetron.com/Nouvelle-cuisine)*, which is less opulent and calorific than the traditional *[cuisine classique](https://alchetron.com/Haute-cuisine)*, and stresses the importance of fresh ingredients of the highest quality.",
    "He had been apprenticed to [Fernand Point](https://alchetron.com/Fernand-Point), a master of classic French cuisine; and Bocuse dedicated his first book to him."
   ],
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  },
  {
   "url": "https://cookerdiary.com/alain-ducasse-chef-culinary-mastermind",
   "title": "Alain Ducasse Chef: Culinary Mastermind",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Alain Ducasse Early Life and Background",
    "### Education and Culinary Training",
    "Under the mentorship of celebrated chefs like **Michel Gu\u00e9rard and Gaston Len\u00f4tre**, Ducasse honed his craft, mastering classical French techniques while developing his own innovative flair."
   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://cookerdiary.com/alain-ducasse-chef-culinary-mastermind",
   "title": "Alain Ducasse Chef: Culinary Mastermind",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
   "kitchen": "Moulin de Mougins",
   "relationship": "joined",
   "period": "1977",
   "trainee_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ],
   "mentor_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ],
   "kitchen_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ],
   "relationship_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ],
   "period_evidence": [
    "# Alain Ducasse Chef: Culinary Mastermind",
    "## Rise to Prominenc",
    "### Career Beginnings of Alain Ducasse",
    "Alain Ducasse\u2019s career took flight in 1977, when he joined the kitchen of **Moulin de Mougins**, under Roger Verg\u00e9."
   ]
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Louis Outhier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Georges Perrier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://pastrieslikeapro.com/marjolaine-classic-flourless-pastry",
   "title": "Marjolaine - A Classic Flourless Pastry",
   "trainee": "Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Marjolaine - A Classic Flourless Pastry",
    "At his three Michelin star restaurant, [La Pyramide](https://en.wikipedia.org/wiki/La_Pyramide), he trained many of Frances most influential chefs including [Paul Bocuse](https://en.wikipedia.org/wiki/Paul_Bocuse), [Alain Chapel](https://en.wikipedia.org/wiki/Alain_Chapel), [Louis Outhier](https://en.wikipedia.org/wiki/Louis_Outhier), [Georges Perrier](https://en.wikipedia.org/wiki/Georges_Perrier) and Jean and Pierre, the Brothers [Troisgros](https://en.wikipedia.org/wiki/Troisgros)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://reportergourmet.com/en/chef/121-arnaud-donckele",
   "title": "Arnaud Donckele",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "In 1996, during an internship at the renowned Three MICHELIN-Starred restaurant \"Les Pr\u00e9s d'Eug\u00e9nie\" by Michel Gu\u00e9rard in Eug\u00e9nie-les-Bains, Arnaud decided to interrupt his studies and fully dedicate himself to his career."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tablejourney.com/france/lyon",
   "title": "Lyon Food Guide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Les Meres Lyonnaises and the Bocuse era",
    "The Mothers (Mere Brazier, Mere Fillioux) wrote the rulebook between 1900 and 1950 and trained the chefs (Paul Bocuse foremost) who took Lyonnais cuisine global."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tablejourney.com/france/lyon",
   "title": "Lyon Food Guide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Les Meres Lyonnaises and the Bocuse era",
    "The lineage starts with La Mere Guy in the 1750s (the first chronicled Lyonnaise restaurant matriarch), runs through La Mere Filloux (whose restaurant trained dozens of male chefs in the late 1800s), Eugenie Brazier (La Mere Brazier, the first chef in history to earn six Michelin stars across two restaurants, both three-star, at the same time, in 1933; she also trained Paul Bocuse), La Mere Bourgeois of Priay, La Mere Bizolon of the Halles, La Mere Leon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://tablejourney.com/france/lyon",
   "title": "Lyon Food Guide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Les Meres Lyonnaises and the Bocuse era",
    "The modern era begins with Paul Bocuse, who trained under Eugenie Brazier, returned to his family's auberge at Collonges in 1959, and earned three Michelin stars in 1965, holding them unbroken for 53 years until his death in 2018."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://medindia.net/news/alain-ducasse-or-the-jet-chef-110137-1.htm",
   "title": "Alain Ducasse or the \"Jet Chef\"",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## 28 years ago, Alain Ducasse, the man dubbed the godfather of French cuisine was rescued half-paralysed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ottawacitizen.com/life/food/recipes-seafood-simple-eric-ripert/wcm/e33bf113-496c-4601-a3ec-15d75d2f2dd6",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/foreign-chefs-france-2019",
   "title": "Foreign Chefs Make Waves in the France 2019 Selection",
   "trainee": "Raphael Rego",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "After coming to Paris to study haute cuisine at the renowned Ferrandi culinary school, Raphael worked in the kitchens of some of the capital\u2019s great chefs, including [Jo\u00ebl Robuchon](https://guide.michelin.com/us/chicago/news-and-views/michelin-remembers-joel-robuchon/news) and Michel Rostang, as well as at the restaurant [Le Taillevent](https://www.viamichelin.com/web/Restaurant/Paris-75008-Le_Taillevent-2ab9sgk), before opening his first restaurant, Oka, in 2014."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/foreign-chefs-france-2019",
   "title": "Foreign Chefs Make Waves in the France 2019 Selection",
   "trainee": "Raphael Rego",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "After coming to Paris to study haute cuisine at the renowned Ferrandi culinary school, Raphael worked in the kitchens of some of the capital\u2019s great chefs, including [Jo\u00ebl Robuchon](https://guide.michelin.com/us/chicago/news-and-views/michelin-remembers-joel-robuchon/news) and Michel Rostang, as well as at the restaurant [Le Taillevent](https://www.viamichelin.com/web/Restaurant/Paris-75008-Le_Taillevent-2ab9sgk), before opening his first restaurant, Oka, in 2014."
   ],
   "mentor_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "After coming to Paris to study haute cuisine at the renowned Ferrandi culinary school, Raphael worked in the kitchens of some of the capital\u2019s great chefs, including [Jo\u00ebl Robuchon](https://guide.michelin.com/us/chicago/news-and-views/michelin-remembers-joel-robuchon/news) and Michel Rostang, as well as at the restaurant [Le Taillevent](https://www.viamichelin.com/web/Restaurant/Paris-75008-Le_Taillevent-2ab9sgk), before opening his first restaurant, Oka, in 2014."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "After coming to Paris to study haute cuisine at the renowned Ferrandi culinary school, Raphael worked in the kitchens of some of the capital\u2019s great chefs, including [Jo\u00ebl Robuchon](https://guide.michelin.com/us/chicago/news-and-views/michelin-remembers-joel-robuchon/news) and Michel Rostang, as well as at the restaurant [Le Taillevent](https://www.viamichelin.com/web/Restaurant/Paris-75008-Le_Taillevent-2ab9sgk), before opening his first restaurant, Oka, in 2014."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/people/foreign-chefs-france-2019",
   "title": "Foreign Chefs Make Waves in the France 2019 Selection",
   "trainee": "Indra Carrillo",
   "mentor": "Paul Bocuse",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "He received his diploma from the Institute Paul Bocuse in 2007, and worked in the kitchens of Paul Bocuse, \u00c9ric Fr\u00e9chon and Pascal Barbot before opening his own restaurant, [La Condesa](https://www.viamichelin.com/web/Restaurant/Paris-75009-La_Condesa-3491071), in 2017."
   ],
   "mentor_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "He received his diploma from the Institute Paul Bocuse in 2007, and worked in the kitchens of Paul Bocuse, \u00c9ric Fr\u00e9chon and Pascal Barbot before opening his own restaurant, [La Condesa](https://www.viamichelin.com/web/Restaurant/Paris-75009-La_Condesa-3491071), in 2017."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Foreign Chefs Make Waves in the France 2019 Selection",
    "He received his diploma from the Institute Paul Bocuse in 2007, and worked in the kitchens of Paul Bocuse, \u00c9ric Fr\u00e9chon and Pascal Barbot before opening his own restaurant, [La Condesa](https://www.viamichelin.com/web/Restaurant/Paris-75009-La_Condesa-3491071), in 2017."
   ],
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/stories/News/clare-smyth-core-best-female-chef-2018-interview.html",
   "title": "I stood shoulder to shoulder with men in the toughest kitchens in the world and excelled Clare Smyth",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Clare Smyth and her signature Potato and Roe (all images: Anne Emmanuelle Thion)",
    "At Core, Smyth uses the French techniques she learned with Gordon Ramsay and with Alain Ducasse at Le Louis XV in Monte Carlo but with an emphasis on British produce and the employment of local industry to furnish the restaurant."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://allerfrance.com/lyon-food-lovers-ultimate-guide",
   "title": "Lyon Food Lover's Ultimate Guide",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Legends like [Eug\u00e9nie Brazier](https://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier), who in 1933 became the first person ever awarded six Michelin stars, taught apprentices such as Paul Bocuse.",
    "# Bouchons, Bocuse & The Beating Heart of French Gastronomy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://allerfrance.com/lyon-food-lovers-ultimate-guide",
   "title": "Lyon Food Lover's Ultimate Guide",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": [
    "Legends like [Eug\u00e9nie Brazier](https://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier), who in 1933 became the first person ever awarded six Michelin stars, taught apprentices such as Paul Bocuse.",
    "# Bouchons, Bocuse & The Beating Heart of French Gastronomy"
   ],
   "mentor_evidence": [
    "Legends like [Eug\u00e9nie Brazier](https://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier), who in 1933 became the first person ever awarded six Michelin stars, taught apprentices such as Paul Bocuse.",
    "# Bouchons, Bocuse & The Beating Heart of French Gastronomy"
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Legends like [Eug\u00e9nie Brazier](https://en.wikipedia.org/wiki/Eug%C3%A9nie_Brazier), who in 1933 became the first person ever awarded six Michelin stars, taught apprentices such as Paul Bocuse.",
    "# Bouchons, Bocuse & The Beating Heart of French Gastronomy"
   ],
   "period_evidence": null
  },
  {
   "url": "https://flyertalk.com/forum/trip-reports/2176857-endless-jet-set-glamour-just-few-fill-ins-3.html",
   "title": "Endless jet set and glamour - or just a few fill-ins?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Incidentally, Paul Bocuse also learned from her.",
    "In the evening, we went for dinner at M\u00e8re Brazier."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://flyertalk.com/forum/trip-reports/2176857-endless-jet-set-glamour-just-few-fill-ins-3.html",
   "title": "Endless jet set and glamour - or just a few fill-ins?",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Incidentally, Paul Bocuse also learned from her.",
    "In the evening, we went for dinner at M\u00e8re Brazier."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://quicknode.quicknode-ipfs.com/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Eric_Ripert.html",
   "title": "\u00c9ric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# \u00c9ric Ripert",
    "## Culinary career",
    "Ripert next worked at Jamin under [Jo\u00ebl Robuchon](Jo%C3%ABl_Robuchon.html) and was soon promoted to [Assistant Chef de Partie](Chef_de_Partie.html)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/articles/m-res-lyonnaises-women-first-061740578.html",
   "title": "The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse, one of France's most famous chefs in the 21st century, began his career under her apprenticeship.",
    "# The M\u00e8res Lyonnaises: The women who first cooked and baked Lyon's gastronomic legend",
    "## Her impact on French gastronomy"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.com/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://finedininglovers.com/people/eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Ripert is a globally renowned and celebrated French chef and co-owner of the legendary three-Michelin-star restaurant Le Bernardin in New York City.",
    "He trained at the prestigious culinary school in Perpignan before further developing his skills under culinary giants like Jo\u00ebl Robuchon at Jamin in Paris and later, after moving to the US, with Jean-Louis Palladin at the Watergate Hotel in Washington DC."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/ca/en/article/travel/michelin-starred-restaurants-paris",
   "title": "All the MICHELIN-Star Restaurants in Paris and Culinary Trends for 2026",
   "trainee": "Fr\u00e9d\u00e9ric Lorimier",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "All the MICHELIN-Star Restaurants in Paris and Culinary Trends for 2026",
    "New Two-Star Restaurants in Paris in 2026"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://greatchefs.com/chef/marc-janodet-hotel-juana-la-terrasse",
   "title": "Marc Janodet & Hotel Juana, La Terrasse - Great Chefs",
   "trainee": "Marc Janodet",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "in 1980, went up to Moulin de Mougins as pastry chef for Great Chef Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://merebrazier-epicerie.com/en/history",
   "title": "Our History \u00b7 M\u00e8re Brazier Delicatessen in Lyon",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# History of the M\u00e8re Brazier Delicatessens",
    "## Eug\u00e9nie Brazier, the mother of all cooks",
    "And indeed, it was Eug\u00e9nie Brazier who trained celebrated French chefs Paul Bocuse and Bernard Pacaud."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://everything.explained.today/Arnaud_Donckele",
   "title": "Arnaud Donckele Explained",
   "trainee": "Arnaud Donckele",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Arnaud Donckele Explained",
    "## Life and career",
    "In 1996, he did an internship in the three starred restaurant *Les Pr\u00e9s d'Eug\u00e9nie* of Michel Gu\u00e9rard in [Eug\u00e9nie-les-Bains](../Eug%c3%a9nie-les-Bains/) and decided to stay, giving up his training course at the same time."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chngpohtiong.com/great-rhone-tour-intro",
   "title": "Great Rhone Tour \u2022 8 to 12 June 2025",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The following night, we will be dining at the legendary **LA MERE BRAZIER**, where Bocuse had trained as a young man."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://chefgeeta.wordpress.com/2016/05/09/alain-ducasse-modern-french",
   "title": "Alain Ducasse: Defining Modern French Cuisine",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: Defining Modern French Cuisine",
    "Originally from the same area, he trained with greats like Alain Chapel, Roger Verge, Gaston Lenotre and Michel Guerard and now is sharing the knowledge acquired through his decades of work in the business via his training programs for the professional as well as novice cooks, numerous books including \u201cCooking for Kids\u201d a cookbook for children."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/France/Paris/Kei.html",
   "title": "Kei-Paris-Restaurant-50Best Discovery",
   "trainee": "Kei Kobayashi",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Kei",
    "Kei Kobayashi trained with Gilles Goujon at L'Auberge du Vieux Puits and Alain Ducasse at the Plaza Ath\u00e9n\u00e9e."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://theworlds50best.com/discovery/Establishments/France/Paris/Kei.html",
   "title": "Kei-Paris-Restaurant-50Best Discovery",
   "trainee": "Kei Kobayashi",
   "mentor": "Alain Ducasse",
   "kitchen": "Plaza Ath\u00e9n\u00e9e",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# Kei",
    "Kei Kobayashi trained with Gilles Goujon at L'Auberge du Vieux Puits and Alain Ducasse at the Plaza Ath\u00e9n\u00e9e."
   ],
   "mentor_evidence": [
    "# Kei",
    "Kei Kobayashi trained with Gilles Goujon at L'Auberge du Vieux Puits and Alain Ducasse at the Plaza Ath\u00e9n\u00e9e."
   ],
   "kitchen_evidence": [
    "# Kei",
    "Kei Kobayashi trained with Gilles Goujon at L'Auberge du Vieux Puits and Alain Ducasse at the Plaza Ath\u00e9n\u00e9e."
   ],
   "relationship_evidence": [
    "# Kei",
    "Kei Kobayashi trained with Gilles Goujon at L'Auberge du Vieux Puits and Alain Ducasse at the Plaza Ath\u00e9n\u00e9e."
   ],
   "period_evidence": null
  },
  {
   "url": "https://style.yahoo.com/eug-nie-brazier-five-things-000526843.html",
   "title": "Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Eug\u00e9nie Brazier: Five things you didn't know about the ground-breaking French Chef",
    "**4. Paul Bocuse, one of the best known French chefs, was her student**"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://english.ahram.org.eg/NewsContent/7/49/58081/Life--Style/Food/Godfather-of-cuisine-fetes--years-at-the-top.aspx",
   "title": "'Godfather' of cuisine fetes 25 years at the top - Food - Life & Style",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Impatient by nature, he quit catering school \"because it wasn't going fast enough,\" says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/gr/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "As the fourth-generation successor of Three MICHELIN-Starred restaurant Arzak in San Sebasti\u00e1n, Spain, Elena Arzak runs a tight ship together with her father, Juan Mari.",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/gr/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "As the fourth-generation successor of Three MICHELIN-Starred restaurant Arzak in San Sebasti\u00e1n, Spain, Elena Arzak runs a tight ship together with her father, Juan Mari.",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "As the fourth-generation successor of Three MICHELIN-Starred restaurant Arzak in San Sebasti\u00e1n, Spain, Elena Arzak runs a tight ship together with her father, Juan Mari.",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "kitchen_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "As the fourth-generation successor of Three MICHELIN-Starred restaurant Arzak in San Sebasti\u00e1n, Spain, Elena Arzak runs a tight ship together with her father, Juan Mari.",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "relationship_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "As the fourth-generation successor of Three MICHELIN-Starred restaurant Arzak in San Sebasti\u00e1n, Spain, Elena Arzak runs a tight ship together with her father, Juan Mari.",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/gr/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": "Alain Ducasse",
   "kitchen": null,
   "relationship": "stint",
   "period": null,
   "trainee_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "H\u00e9l\u00e8ne Darroze's parents ran a One-MICHELIN-Starred restaurant in the small town of Villeneuve-de-Marsan in France, sparking her commitment to using only the best produce, such as local white bamboo shoots and foie gras.",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "mentor_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "H\u00e9l\u00e8ne Darroze's parents ran a One-MICHELIN-Starred restaurant in the small town of Villeneuve-de-Marsan in France, sparking her commitment to using only the best produce, such as local white bamboo shoots and foie gras.",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "H\u00e9l\u00e8ne Darroze's parents ran a One-MICHELIN-Starred restaurant in the small town of Villeneuve-de-Marsan in France, sparking her commitment to using only the best produce, such as local white bamboo shoots and foie gras.",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://owiki.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse ::: Open WIKI",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Paul Bocuse",
    "After completing his [formal education](/wiki/Formal_education) and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in [Pollionnay](/wiki/Pollionnay) with chef [Eug\u00e9nie Brazier](/wiki/Eug%C3%A9nie_Brazier)."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ipfs.io/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Troisgros_family.html",
   "title": "Troisgros family",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Bernard Loiseau](Bernard_Loiseau.html) : apprentice from 1968 to 1971"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.io/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Troisgros_family.html",
   "title": "Troisgros family",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Guy Savoy](Guy_Savoy_(chef).html) : apprenticed 1976"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.io/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Troisgros_family.html",
   "title": "Troisgros family",
   "trainee": "Jean-Michel Lorain",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Jean-Michel Lorain](Jean-Michel_Lorain.html) : apprenticed 1977"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ipfs.io/ipfs/QmXoypizjW3WknFiJnKLwHCnL72vedxjQkDDP1mXWo6uco/wiki/Troisgros_family.html",
   "title": "Troisgros family",
   "trainee": "Gualtiero Marchesi",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who have been apprenticed to the Troisgros",
    "- [Gualtiero Marchesi](Gualtiero_Marchesi.html) : the 1976"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "After his studies, he began working in Eug\u00e9nie-les-Bains at Michel Gu\u00e9rard's restaurant and, in the summer months, at Gaston Le N\u00f4tre."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.1xmatch.com/biografiya-alena-dyukassa",
   "title": "Biography of Alain Ducasse",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## biography",
    "In 1977, Alain became an assistant to the famous Roger Verger, the creator of Cuisine du Soleil, at the Moulin de Mougins: during this period he became closely acquainted with the Provencal cuisine, the methods of which will make him famous in the future."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wallaceburgcourierpress.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wallaceburgcourierpress.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wallaceburgcourierpress.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": "La Tour d\u2019Argent",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "At 17, Ripert moved to Paris and worked at the then-three-star, now one-star, [La Tour d\u2019Argent](https://tourdargent.com/), where the chef asked him to cook trout for the 100 staff members one day."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "At 17, Ripert moved to Paris and worked at the then-three-star, now one-star, [La Tour d\u2019Argent](https://tourdargent.com/), where the chef asked him to cook trout for the 100 staff members one day."
   ],
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "At 17, Ripert moved to Paris and worked at the then-three-star, now one-star, [La Tour d\u2019Argent](https://tourdargent.com/), where the chef asked him to cook trout for the 100 staff members one day."
   ],
   "period_evidence": null
  },
  {
   "url": "https://ubuntu-guia.com/la-mere-brazier-restaurant-lyon",
   "title": "la m\u00e8re brazier restaurant lyon",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# La M\u00e8re Brazier Restaurant Lyon",
    "This is the birthplace of modern French gastronomy, the site where a young Paul Bocuse apprenticed, scrubbing floors and learning that a chicken is not just a bird, but a test of character."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ubuntu-guia.com/la-mere-brazier-restaurant-lyon",
   "title": "la m\u00e8re brazier restaurant lyon",
   "trainee": null,
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# La M\u00e8re Brazier Restaurant Lyon",
    "This is the birthplace of modern French gastronomy, the site where a young Paul Bocuse apprenticed, scrubbing floors and learning that a chicken is not just a bird, but a test of character."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://ubuntu-guia.com/la-mere-brazier-restaurant-lyon",
   "title": "la m\u00e8re brazier restaurant lyon",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "apprenticed",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# La M\u00e8re Brazier Restaurant Lyon",
    "This is the birthplace of modern French gastronomy, the site where a young Paul Bocuse apprenticed, scrubbing floors and learning that a chicken is not just a bird, but a test of character."
   ],
   "period_evidence": null
  },
  {
   "url": "https://lama-fortune.com/en/alain-ducasse-fortune",
   "title": "Alain Ducasse Fortune: A Glimpse of the Culinary Empire",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "During the **1970**Ducasse learned from influential chefs such as **Michel Gu\u00e9rard** and **Roger Verg\u00e9**.",
    "# Alain Ducasse Fortune: A Glimpse of the Culinary Empire",
    "## Overview",
    "### Origins and training"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://2luxury2.com/alain-ducasse-the-emperor-of-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking - 2LUXURY2.COM",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1996/09/25/garden/french-revolution-in-potatoes-comes-to-america.html",
   "title": "French Revolution in Potatoes Comes to America",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 25, 1996,Section C, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Eric Ripert, the executive chef at Le Bernardin in Manhattan, who once worked in Mr. Robuchon's kitchen, said he had ordered ''a couple thousand pounds'' of La Reine potatoes."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nytimes.com/1996/09/25/garden/french-revolution-in-potatoes-comes-to-america.html",
   "title": "French Revolution in Potatoes Comes to America",
   "trainee": "Eric Ripert",
   "mentor": "Joel Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "See the article in its original context from September 25, 1996,Section C, Page6Buy Reprints TimesMachine is an exclusive benefit for home delivery and digital subscribers.",
    "Eric Ripert, the executive chef at Le Bernardin in Manhattan, who once worked in Mr. Robuchon's kitchen, said he had ordered ''a couple thousand pounds'' of La Reine potatoes."
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    "## *In honor of Woman\u2019s month, Cook\u2019n With Class\u2019, Chef Antonin Simon shares a poetic remembrance of the woman who inspired his cooking and passion for food and travel.*",
    "It was even Eug\u00e9nie Brazier who trained the famous Paul Bocuse, whom we all know."
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    "Following this, he worked at La Pyramide in Vienne near Lyon for one of his culinary idols, Fernand Point, whose food was a precursor to France's nouvelle cuisine movement with lighter sauces and lightly cooked fresh vegetables."
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    "# The finest meal in Lyon",
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   "title": "Alain Ducasse returns to stellar form in Hong Kong with Rech restaurant",
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   "url": "https://vulcanadvocate.com/life/food/recipes-seafood-simple-eric-ripert",
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    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "## **Elena Arzak**",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
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    "# 16 Chefs to Celebrate On International Women\u2019s Day",
    "## **Elena Arzak**",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
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  {
   "url": "https://grokipedia.com/page/List_of_female_chefs_with_Michelin_stars",
   "title": "List of female chefs with Michelin stars",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# List of female chefs with Michelin stars",
    "## Pioneering Achievements (Pre-1970)",
    "This accomplishment reflected her mastery of [Lyonnaise cuisine](/page/Lyonnaise_cuisine), including signature dishes like quenelles and volaille demi-deuil, which influenced subsequent generations of French chefs such as [Paul Bocuse](/page/Paul_Bocuse), whom she trained.[9]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Bernard Loiseau",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Bernard Loiseau: apprentice from 1968 to 1971"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Jean Michel Lorain",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Jean Michel Lorain: apprentice in 1977"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Gualtiero Marchesi",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Gualtiero Marchesi: trainee in 1966"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Martin",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Guy Martin: kitchen clerk in 1985"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "G\u00e9rald Pass\u00e9dat",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- G\u00e9rald Pass\u00e9dat: kitchen clerk in 1980"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Judy Rodgers",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Judy Rodgers: student in 1973"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros_family",
   "title": "Troisgros family",
   "trainee": "Guy Savoy",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Chefs who learned at Troisgros",
    "- Guy Savoy: apprentice in 1976"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "After that he began to work at Micheal Guerard's restaurant, who is known to be another popular chef of the area."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Alain Ducasse",
    "After that he began to work at Micheal Guerard's restaurant, who is known to be another popular chef of the area."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "### Alain Ducasse",
    "After that he began to work at Micheal Guerard's restaurant, who is known to be another popular chef of the area."
   ],
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Alain Ducasse",
    "Ducasse also worked under the legendary Chef Roger Verge."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://food.tribune.com.pk/en/chef/alain-ducasse-1",
   "title": "Chef Alain Ducasse| Food Tribune",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "### Alain Ducasse",
    "Ducasse also worked under the legendary Chef Roger Verge."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "### Alain Ducasse",
    "Ducasse also worked under the legendary Chef Roger Verge."
   ],
   "period_evidence": null
  },
  {
   "url": "https://fortsaskatchewanrecord.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://fortsaskatchewanrecord.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/the-michelin-star-restaurants-along-the-paris-metro-s-line-1",
   "title": "The MICHELIN Star Restaurants Along the Paris Metro\u2019s Line 1",
   "trainee": "Irwin Durand",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The MICHELIN Star Restaurants Along the Paris Metro\u2019s Line 1",
    "## [Le Chiberta, One Star](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-chiberta)",
    "Helmed by Guy Savoy, this restaurant has an eye-catching 'vertical wine cellar' and boasts a terrific selection with a penchant for burgundy and bordeaux, which adorn the walls like books in a library.",
    "The cooking of Chef Irwin Durand (who trained with Jo\u00ebl Robuchon and Bernard Loiseau), overseen by 'the boss' Savoy, puts a modern spin on traditional dishes such as pike quenelle, suckling pig, and calf\u2019s head."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Lyonnaise_cuisine",
   "title": "Lyonnaise cuisine",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Lyonnaise cuisine is a traditional French culinary tradition centered in the city of Lyon, renowned for its hearty, flavorful dishes that emphasize fresh local ingredients, generous portions, and a balance of rustic simplicity and refined technique.[1]",
    "Paul Bocuse, apprenticed under M\u00e8re Eug\u00e9nie Brazier, rose to prominence in the 1960s and 1970s as a leader of nouvelle cuisine, modernizing Lyonnaise techniques with lighter, fresher preparations at his restaurant L'Auberge du Pont de Collonges, which held three Michelin stars for decades.[24]"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://studio-idan.fr/idan_fine_art_store/alain-ducasse",
   "title": "Alain Ducasse | Idan Wizen Gallery",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse is a naturalized Monegasque chef born on September 13, 1956 in the Pyr\u00e9n\u00e9es-Atlantiques region of France.",
    "In 1975, Alain Ducasse began working under the aegis of Landes chef Michel Gu\u00e9rard."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thesudburystar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://thesudburystar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": "Jamin",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bolnews.com/viral/who-is-alain-ducasse-all-about-monegasque-chef",
   "title": "Who is Alain Ducasse? All About Mon\u00e9gasque Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Career Beginnings",
    "Ducasse\u2019s career took off following his apprenticeships, initially working at chef Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains and pastry chef Gaston Len\u00f4tre\u2019s establishment during summer."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bolnews.com/viral/who-is-alain-ducasse-all-about-monegasque-chef",
   "title": "Who is Alain Ducasse? All About Mon\u00e9gasque Chef",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## Career Beginnings",
    "By 1977, he was under the mentorship of chef Roger Verg\u00e9 at the Moulin de Mougins, setting the stage for his subsequent success."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://barbararedmond.com/2010/11/18/women-chefs-les-meres-lyonnaises",
   "title": "French Women Chefs: Les M\u00e8res Lyonnaises",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse began his career at this same stove before becoming a worldwide star.",
    "Les m\u00e8res lyonnaise: French women chefs and the chefs in their kitchens"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://barbararedmond.com/2010/11/18/women-chefs-les-meres-lyonnaises",
   "title": "French Women Chefs: Les M\u00e8res Lyonnaises",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Mathieu Viannay for example has been reviving successfully M\u00e8re Brazier\u2019s bouchon for a few years: \u201cArtichauts et foie gras\u201d, \u201cPoularde de bresse demi-deuil\u201d or \u201cParis-Brest et Pralin\u201d are still *\u00e0 la carte*.",
    "Paul Bocuse began his career at this same stove before becoming a worldwide star.",
    "Les m\u00e8res lyonnaise: French women chefs and the chefs in their kitchens"
   ],
   "mentor_evidence": [
    "Mathieu Viannay for example has been reviving successfully M\u00e8re Brazier\u2019s bouchon for a few years: \u201cArtichauts et foie gras\u201d, \u201cPoularde de bresse demi-deuil\u201d or \u201cParis-Brest et Pralin\u201d are still *\u00e0 la carte*.",
    "Paul Bocuse began his career at this same stove before becoming a worldwide star.",
    "Les m\u00e8res lyonnaise: French women chefs and the chefs in their kitchens"
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://arabnews.pk/french-cuisines-premier-chef-fetes-25-years-top",
   "title": "French cuisine's premier chef fetes 25 years at the top",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "One summer\u2019s day 28 years ago, Alain Ducasse \u2014 the man widely thought to be at the pinnacle of French cuisine \u2014 was rescued half-paralyzed from a mountainside in the Alps, sole survivor of a light plane crash.",
    "cooking. Impatient by nature, he quit catering school \u201cbecause it wasn\u2019t going fast enough,\u201d says Cerutti, learning his trade in the kitchens of nouvelle cuisine pioneer Michel Guerard, as well as Gaston Lenotre, Roger Verge and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cochranetimespost.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cochranetimespost.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cochranetimespost.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cochranetimespost.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://byteseu.com/1389483",
   "title": "France's Gastronomy Capital and Cultural Gem - Bytes Europe",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eug\u00e9nie Brazier (1895-1977) was a ground-breaking Michelin-starred chef.",
    "She trained Paul Bocuse (1926-2018), who is considered to have been one of the greatest chefs of the 20th century."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wetaskiwintimes.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://wetaskiwintimes.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://gastromondiale.com/what-remains-of-michelins-authority",
   "title": "What Remains of Michelin\u2019s Authority? - Gastromondiale",
   "trainee": "Bernard Pacaud",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "What Remains of Michelin\u2019s Authority?",
    "In 1933, for the first time, a single chef was awarded three stars for two separate restaurants.",
    "The recipient was Eug\u00e9nie Brazier, a woman chef who owned two restaurants in Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/Alain_Chapel",
   "title": "Alain Chapel",
   "trainee": "Alain Chapel",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Chapel"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/france-today-live/in-conversation-with-chef-alain-ducasse",
   "title": "In Conversation with Chef Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in Les Landes, France, Chef Ducasse went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/france-today-live/in-conversation-with-chef-alain-ducasse",
   "title": "In Conversation with Chef Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in Les Landes, France, Chef Ducasse went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://francetoday.com/france-today-live/in-conversation-with-chef-alain-ducasse",
   "title": "In Conversation with Chef Alain Ducasse - France Today",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born in 1956 on a farm in Les Landes, France, Chef Ducasse went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nipawinjournal.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://nipawinjournal.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://cntraveller.com/article/where-the-chefs-eat-alain-ducasse",
   "title": "Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Where the Chefs Eat: Alain Ducasse's favourite restaurants in the world",
    "As a young man, he trained under Michel Gu\u00e9rard, Roger Verg\u00e9 and Alain Chapel."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://goldenspoonawards.com/chefstories/9-top-female-chefs-to-celebrate-this-international-chefs-day-c988a20171019114658675.htm",
   "title": "9 Top Female Chefs to Celebrate This International Chef\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "2. Elena Arzak",
    "As the fourth-generation successor of over three Michelin-starred restaurant Arzak, Elena Arzak runs a tight ship together with her 74-year-old father Juan Mari."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://goldenspoonawards.com/chefstories/9-top-female-chefs-to-celebrate-this-international-chefs-day-c988a20171019114658675.htm",
   "title": "9 Top Female Chefs to Celebrate This International Chef\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": "Alain Ducasse",
   "kitchen": "Le Louis XV",
   "relationship": "trained",
   "period": null,
   "trainee_evidence": [
    "2. Elena Arzak",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "mentor_evidence": [
    "2. Elena Arzak",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "kitchen_evidence": [
    "2. Elena Arzak",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "relationship_evidence": [
    "2. Elena Arzak",
    "Having trained at top restaurants such as at La Maison Troisgros, Le Louis XV under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine (a refined take on traditional Northen Spanish fare such as meats and fish grilled over coals and hearty lamb stews) over at Arzak."
   ],
   "period_evidence": null
  },
  {
   "url": "https://yahoo.com/lifestyle/paul-bocuse-had-lasting-impact-225128559.html",
   "title": "Paul Bocuse Had a Lasting Impact on the Culinary World",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Paul Bocuse Had a Lasting Impact on the Culinary World",
    "\"My father never reinvented the wheel,\" Bocuse's son J\u00e9r\u00f4me, a chef himself, told *Robb Report*.",
    "He had his mentor, Fernand Point from Restaurant La Pyramide, close to Lyon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://gulfood.com/insights/alain-ducasse-train-chefs-tomorrow-new-abu-dhabi-school",
   "title": "Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse wants to train 'chefs of tomorrow' in new Abu Dhabi school",
    "Born in the Landes region of south-west France, Ducasse grew up and was educated at a farm, before going on to work under the tutelage of legendary chefs Michel Guerard, Gaston Lenotre and Roger Verge."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
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  },
  {
   "url": "https://prrecordgazette.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://prrecordgazette.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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   "relationship_evidence": null,
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  },
  {
   "url": "https://prrecordgazette.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "relationship": null,
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   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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  },
  {
   "url": "https://prrecordgazette.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
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   "trainee_evidence": null,
   "mentor_evidence": null,
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   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://bostonglobe.com/2020/09/26/metro/pierre-troisgros-renowned-french-restaurateur-dies-92",
   "title": "Pierre Troisgros, renowned French restaurateur, dies at 92",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros, renowned French restaurateur, dies at 92",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Bocuse, who became a lifelong friend."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://bostonglobe.com/2020/09/26/metro/pierre-troisgros-renowned-french-restaurateur-dies-92",
   "title": "Pierre Troisgros, renowned French restaurateur, dies at 92",
   "trainee": "Jean Troisgros",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "worked",
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros, renowned French restaurateur, dies at 92",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Bocuse, who became a lifelong friend."
   ],
   "mentor_evidence": [
    "# Pierre Troisgros, renowned French restaurateur, dies at 92",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Bocuse, who became a lifelong friend."
   ],
   "kitchen_evidence": [
    "# Pierre Troisgros, renowned French restaurateur, dies at 92",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Bocuse, who became a lifelong friend."
   ],
   "relationship_evidence": [
    "# Pierre Troisgros, renowned French restaurateur, dies at 92",
    "A genial man with a signature mustache, Mr. Troisgros and his older brother, Jean, honed their culinary skills working for the legendary Fernand Point at La Pyramide in Vienne, along with others of their cohort, including Bocuse, who became a lifelong friend."
   ],
   "period_evidence": null
  },
  {
   "url": "http://theprovencepost.blogspot.fr/2012/11/restaurant-royalty-fetes-ducasses-25th.html",
   "title": "Restaurant Royalty F\u00eates Ducasse's 25th",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on a farm in Southwestern France, Ducasse was 12 when he famously proclaimed \u201cGrand-mere, these beans are overcooked!\u201d and 16 when he began his culinary career.",
    "preferring to learn from the chefs he most respected: Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9, Alain Chapel and others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theprovencepost.blogspot.fr/2012/11/restaurant-royalty-fetes-ducasses-25th.html",
   "title": "Restaurant Royalty F\u00eates Ducasse's 25th",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on a farm in Southwestern France, Ducasse was 12 when he famously proclaimed \u201cGrand-mere, these beans are overcooked!\u201d and 16 when he began his culinary career.",
    "preferring to learn from the chefs he most respected: Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9, Alain Chapel and others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theprovencepost.blogspot.fr/2012/11/restaurant-royalty-fetes-ducasses-25th.html",
   "title": "Restaurant Royalty F\u00eates Ducasse's 25th",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on a farm in Southwestern France, Ducasse was 12 when he famously proclaimed \u201cGrand-mere, these beans are overcooked!\u201d and 16 when he began his culinary career.",
    "preferring to learn from the chefs he most respected: Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9, Alain Chapel and others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "http://theprovencepost.blogspot.fr/2012/11/restaurant-royalty-fetes-ducasses-25th.html",
   "title": "Restaurant Royalty F\u00eates Ducasse's 25th",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Born on a farm in Southwestern France, Ducasse was 12 when he famously proclaimed \u201cGrand-mere, these beans are overcooked!\u201d and 16 when he began his culinary career.",
    "preferring to learn from the chefs he most respected: Michel Gu\u00e9rard, Gaston Len\u00f4tre, Roger Verg\u00e9, Alain Chapel and others."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://stratfordbeaconherald.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City.",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "http://awomansparis.com/2010/11/18/women-chefs-les-meres-lyonnaises",
   "title": "French Women Chefs: Les M\u00e8res Lyonnaises",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "## French Women Chefs: Les M\u00e8res Lyonnaises",
    "Les m\u00e8res lyonnaise: French women chefs and the chefs in their kitchens",
    "Paul Bocuse began his career at this same stove before becoming a worldwide star."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://genuiness.wordpress.com/2009/02/02",
   "title": "February 2, 2009 \u2013 gen.u.ine.ness",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Alain Ducasse at the Dorchester \u2013 Review",
    "At the age of 16, Ducasse began his culinary training as an apprentice at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://goderichsignalstar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://goderichsignalstar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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  },
  {
   "url": "https://goderichsignalstar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://goderichsignalstar.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://p--wcqdvvj9a9v4o4bro4.re-cotta.com/lifeandstyle/2013/oct/19/alain-ducasse-emperor-french-cooking",
   "title": "Alain Ducasse: the emperor of French cooking",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Alain Ducasse: the emperor of French cooking",
    "He was trained by the four elements: the ingredient-obsessed Lyonnais [Alain Chapel](http://www.nytimes.com/1990/07/11/obituaries/alain-chapel-french-master-chef-and-restaurateur-is-dead-at-53.html) (earth), the gelatin-innovating pastry genius [Gaston Len\u00f4tre ](http://www.independent.co.uk/news/obituaries/gaston-lenotre-pastry-chef-who-brought-patisserie-into-the-modern-age-1366591.html)(air), the Mediterranean [Roger Verg\u00e9 ](http://articles.orlandosentinel.com/1988-01-14/lifestyle/0010130152_1_verge-paul-bocuse-cuisine)(fire), and [Michel Gu\u00e9rard](http://online.wsj.com/article/SB10001424052748703466704575489533640745908.html), among the hot springs of the south west, who, too god-like to be simply water, must be Poseidon."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sprucegroveexaminer.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sprucegroveexaminer.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sprucegroveexaminer.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": "Jamin",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://sprucegroveexaminer.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
   "mentor": null,
   "kitchen": null,
   "relationship": "worked",
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "16 Chefs to Celebrate On International Women\u2019s Day",
    "## **Elena Arzak**",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "Elena Arzak",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "16 Chefs to Celebrate On International Women\u2019s Day",
    "## **Elena Arzak**",
    "Having trained at top restaurants such as at La Maison Troisgros, [Le Louis XV](https://guide.michelin.com/us/en/monaco-region/monaco/restaurant/le-louis-xv-alain-ducasse-a-l-hotel-de-paris) under Alain Ducasse, Restaurant Pierre Gagnaire and elBulli, Elena now continues her father\u2019s style of modern Basque cuisine, a refined take on traditional Northern Spanish fare such as meats and fish grilled over coals and hearty lamb stews."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/features/chefs-international-womens-day",
   "title": "16 Chefs to Celebrate On International Women\u2019s Day",
   "trainee": "H\u00e9l\u00e8ne Darroze",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "16 Chefs to Celebrate On International Women\u2019s Day",
    "## **H\u00e9l\u00e8ne Darroze**",
    "Darroze\u2019s first stint at a restaurant was under acclaimed chef Alain Ducasse, who spotted her talent."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/how-to-write/what-did-paul-bocuse-do",
   "title": "What did Paul Bocuse do?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### What did Paul Bocuse do?",
    "Women chefs, Eug\u00e9nie Brazier in particular, schooled him in technique and the endurance necessary for backbreaking kitchen work."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://drinksavvyinc.com/how-to-write/what-did-paul-bocuse-do",
   "title": "What did Paul Bocuse do?",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "**Who trained under Paul Bocuse?**",
    "He began learning his craft under Eug\u00e9nie Brazier, known as \u201cMother Brazier\u201d, before continuing his apprenticeship with Fernand Point, Head Chef at La Pyramide in Vienne, where he learnt what would later become his two guiding values: simplicity and expertise in cooking methods."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://trendcelebs.com/eric-ripert-net-worth",
   "title": "Eric Ripert Net Worth- How Rich is the French Chef?",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Eric Ripert is a French chef, author and television personality.",
    "He then worked at Jamin under Joel Robuchon and was promoted to Assistant Chef de Partie."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": "Juliette Barry",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha)); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star [L\u2019Air du Temps](https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956) in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star [Violon d\u2019Ingres ](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989) with Christian Constant, who also spent periods at the One MICHELIN Star restaurants [Tour d\u2019Argent](https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent) and [Neige d\u2019Et\u00e9](https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete)."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://guide.michelin.com/us/en/article/travel/datil-paris-the-restaurant-of-the-future-is-here",
   "title": "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
   "trainee": null,
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": "Les Pr\u00e9s d\u2019Eug\u00e9nie",
   "relationship": null,
   "period": null,
   "trainee_evidence": null,
   "mentor_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha)); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star [L\u2019Air du Temps](https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956) in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star [Violon d\u2019Ingres ](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989) with Christian Constant, who also spent periods at the One MICHELIN Star restaurants [Tour d\u2019Argent](https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent) and [Neige d\u2019Et\u00e9](https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete)."
   ],
   "kitchen_evidence": [
    "Manon Fleury\u2019s Datil Is Shaping the Future of Parisian Dining",
    "All for five and five for all",
    "The Datil team also includes: Juliette Barry, a former member of the teams of Guy Martin (Cristal Room Baccarat), Michel Gu\u00e9rard (Three MICHELIN Star [Les Pr\u00e9s d\u2019Eug\u00e9nie](https://guide.michelin.com/en/nouvelle-aquitaine/eugnie-les-bains/restaurant/les-pres-d-eugenie-michel-guerard)) and Adeline Grattard (One MICHELIN Star [Yam\u2019tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/yam-tcha) and Bib Gourmand [Lai\u2019Tcha](https://guide.michelin.com/en/ile-de-france/paris/restaurant/lai-tcha)); C\u00e9line Canivez, the daughter of farmers who spent over two years at Two MICHELIN Star and Green Star [L\u2019Air du Temps](https://guide.michelin.com/en/namur/liernu/restaurant/l-air-du-temps371956) in Belgium; and finally Manon Grados, former Sous Chef at One MICHELIN Star [Violon d\u2019Ingres ](https://guide.michelin.com/en/ile-de-france/paris/restaurant/le-violon-d-ingres5989) with Christian Constant, who also spent periods at the One MICHELIN Star restaurants [Tour d\u2019Argent](https://guide.michelin.com/en/ile-de-france/paris/restaurant/tour-d-argent) and [Neige d\u2019Et\u00e9](https://guide.michelin.com/en/ile-de-france/paris/restaurant/neige-d-ete)."
   ],
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Getting to the top through hard work",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://monaco-tribune.com/en/2020/03/alain-ducasse-from-a-farm-in-landes-to-the-principality-of-monaco",
   "title": "Alain Ducasse: From a farm in Landes to the Principality of Monaco",
   "trainee": "Alain Ducasse",
   "mentor": "Michel Gu\u00e9rard",
   "kitchen": null,
   "relationship": "working",
   "period": "1975",
   "trainee_evidence": [
    "Getting to the top through hard work",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "mentor_evidence": [
    "Getting to the top through hard work",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Getting to the top through hard work",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ],
   "period_evidence": [
    "Getting to the top through hard work",
    "His career took off in 1975, working alongside Michel Gu\u00e9rard, a two-Michelin-star chef."
   ]
  },
  {
   "url": "https://forums.egullet.org/topic/165068-eug%C3%A9nie-brazier-the-legendary-mother-of-french-cuisine",
   "title": "Eug\u00e9nie Brazier: The legendary 'mother of French cuisine'",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "She was also largely responsible for teaching Bocuse his trade."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/L'Auberge_du_Pont_de_Collonges",
   "title": "L'Auberge du Pont de Collonges",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/L'Auberge_du_Pont_de_Collonges",
   "title": "L'Auberge du Pont de Collonges",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": "apprenticing",
   "period": "1946 to 1948",
   "trainee_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "mentor_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "period_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ]
  },
  {
   "url": "https://grokipedia.com/page/L'Auberge_du_Pont_de_Collonges",
   "title": "L'Auberge du Pont de Collonges",
   "trainee": "Paul Bocuse",
   "mentor": "Eug\u00e9nie Brazier",
   "kitchen": null,
   "relationship": "commis chef",
   "period": null,
   "trainee_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "mentor_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": [
    "Development Under Paul Bocuse",
    "Paul Bocuse began his professional culinary training after World War II, apprenticing under Eug\u00e9nie Brazier at her renowned Lyon restaurant La M\u00e8re Brazier from 1946 to 1948, where he learned the fundamentals of Lyonnaise cuisine as her commis chef."
   ],
   "period_evidence": null
  },
  {
   "url": "https://grokipedia.com/page/L'Auberge_du_Pont_de_Collonges",
   "title": "L'Auberge du Pont de Collonges",
   "trainee": "Paul Bocuse",
   "mentor": "Fernand Point",
   "kitchen": "La Pyramide",
   "relationship": "honed his skills",
   "period": null,
   "trainee_evidence": [
    "Development Under Paul Bocuse",
    "He then honed his skills at Lucas Carton in Paris before returning to Fernand Point's La Pyramide in Vienne, absorbing Point's emphasis on simplicity, precise techniques, and high-quality ingredients that would shape his lifelong approach."
   ],
   "mentor_evidence": [
    "Development Under Paul Bocuse",
    "He then honed his skills at Lucas Carton in Paris before returning to Fernand Point's La Pyramide in Vienne, absorbing Point's emphasis on simplicity, precise techniques, and high-quality ingredients that would shape his lifelong approach."
   ],
   "kitchen_evidence": [
    "Development Under Paul Bocuse",
    "He then honed his skills at Lucas Carton in Paris before returning to Fernand Point's La Pyramide in Vienne, absorbing Point's emphasis on simplicity, precise techniques, and high-quality ingredients that would shape his lifelong approach."
   ],
   "relationship_evidence": [
    "Development Under Paul Bocuse",
    "He then honed his skills at Lucas Carton in Paris before returning to Fernand Point's La Pyramide in Vienne, absorbing Point's emphasis on simplicity, precise techniques, and high-quality ingredients that would shape his lifelong approach."
   ],
   "period_evidence": null
  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "After completing his formal education and fighting to liberate France, Bocuse enrolled in a culinary apprenticeship in Pollionnay with chef Eug\u00e9nie Brazier."
   ],
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  },
  {
   "url": "https://en.wikipedia.org/wiki/Paul_Bocuse",
   "title": "Paul Bocuse",
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    "He had been apprenticed to Fernand Point, a master of classic French cuisine."
   ],
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  },
  {
   "url": "https://bangkokfoodies.com/chef-alain-ducasse-adds-a-new-shade-to-the-bangkok-fine-dining-scene-bangkok-foodies",
   "title": "Chef Alain Ducasse adds a New Shade to Bangkok's Fine Dining Scene | Bangkok Foodies - Bangkok food guide | Bangkok Foodies",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "# Chef Alain Ducasse adds a New Shade to Bangkok\u2019s Fine Dining Scene | Bangkok Foodies",
    "Ducasse began his career working in restaurants from 16 years of age, trained by a collective of legendary chefs; **Michel****Gu\u00e9rard, Gaston Len\u00f4tre**, **Alain Chape**l and **Roger Verg\u00e9**."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://bangkokfoodies.com/chef-alain-ducasse-adds-a-new-shade-to-the-bangkok-fine-dining-scene-bangkok-foodies",
   "title": "Chef Alain Ducasse adds a New Shade to Bangkok's Fine Dining Scene | Bangkok Foodies - Bangkok food guide | Bangkok Foodies",
   "trainee": "Wilfrid Hocquet",
   "mentor": null,
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   "trainee_evidence": [
    "Blue\u2019s Executive Chef, [**Mr. Wilfrid Hocquet**](https://www.instagram.com/chefwilfridhocquet/?hl=en) who was mentored by Chef Ducasse, was previously stationed at the 3 Michelin star **\u2018Le Louis XV by Alain Ducasse in H\u00f4tel de Paris Monte-Carlo**, but studied at **Lyc\u00e9e Hotelier du Sacr\u00e9 Coeur in Saint Ch\u00e9ly d\u2019Apcher.**"
   ],
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  },
  {
   "url": "https://mitchelladvocate.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
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  },
  {
   "url": "https://mitchelladvocate.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "mentor": "Jo\u00ebl Robuchon",
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   "period": null,
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   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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  },
  {
   "url": "https://mitchelladvocate.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "kitchen": "Jamin",
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   "kitchen_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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  },
  {
   "url": "https://mitchelladvocate.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": null,
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   "relationship": "worked",
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   "relationship_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "period_evidence": null
  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-frederic-vardon-le39v-paris-hong-kong-michelin-stars",
   "title": "First Day I Got My Michelin Stars: Fr\u00e9d\u00e9ric Vardon of Le39V In Paris and Hong Kong",
   "trainee": "Fr\u00e9d\u00e9ric Vardon",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Serendipitously, the milestones of his career are marked by three Alains; upon graduating from culinary school, he got his start in the kitchens of chef Alain Dutournier, followed by the late Alain Chapel and, finally, Alain Ducasse, with whom he spent 14 years cooking in the group\u2019s most prestigious restaurants around the world."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
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  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-frederic-vardon-le39v-paris-hong-kong-michelin-stars",
   "title": "First Day I Got My Michelin Stars: Fr\u00e9d\u00e9ric Vardon of Le39V In Paris and Hong Kong",
   "trainee": "Fr\u00e9d\u00e9ric Vardon",
   "mentor": null,
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   "period": null,
   "trainee_evidence": [
    "Serendipitously, the milestones of his career are marked by three Alains; upon graduating from culinary school, he got his start in the kitchens of chef Alain Dutournier, followed by the late Alain Chapel and, finally, Alain Ducasse, with whom he spent 14 years cooking in the group\u2019s most prestigious restaurants around the world."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "http://guide.michelin.com/us/en/article/people/chef-frederic-vardon-le39v-paris-hong-kong-michelin-stars",
   "title": "First Day I Got My Michelin Stars: Fr\u00e9d\u00e9ric Vardon of Le39V In Paris and Hong Kong",
   "trainee": "Fr\u00e9d\u00e9ric Vardon",
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    "Serendipitously, the milestones of his career are marked by three Alains; upon graduating from culinary school, he got his start in the kitchens of chef Alain Dutournier, followed by the late Alain Chapel and, finally, Alain Ducasse, with whom he spent 14 years cooking in the group\u2019s most prestigious restaurants around the world."
   ],
   "mentor_evidence": null,
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  },
  {
   "url": "https://colorlibb.blogspot.com/2021/10/everything-about-bladder-cooking-to-use.html",
   "title": "Everything about bladder cooking to use at home",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Everything about bladder cooking to use at home",
    "Who invented bladder cooking?",
    "Later, it will be Paul Bocuse , pupil of mother Brazier, who, in tribute to mother Fillioux, will take over the recipe."
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   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "### Who was he?",
    "### Early life and recognition",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
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   "mentor": "Fernand Point",
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   "mentor_evidence": [
    "### Who was he?",
    "### Early life and recognition",
    "After working in Michelin-starred restaurants in Paris and Lyon, the chef decided to join the team of Fernand Point in his restaurant called La Pyramide, in Vienne near Lyon."
   ],
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  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
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   "kitchen_evidence": [
    "### Who was he?",
    "### Early life and recognition",
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  },
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   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
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   "relationship_evidence": [
    "### Who was he?",
    "### Early life and recognition",
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   ],
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  },
  {
   "url": "https://discoverwalks.com/blog/paris/all-about-famous-french-chef-paul-bocuse",
   "title": "All About Famous French Chef Paul Bocuse",
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   "mentor": null,
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   "relationship": null,
   "period": "almost ten years",
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   "relationship_evidence": null,
   "period_evidence": [
    "### Who was he?",
    "### Early life and recognition",
    "Paul Bocuse stayed there for almost ten years and learned a lot by the side of the one he later called his \u201cspiritual father\u201d."
   ]
  },
  {
   "url": "https://chopstixandthecity.com/2017/04/30/alain-ducasse-revitalises-hong-kong-presence-with-rech-restaurant",
   "title": "Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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   "trainee_evidence": [
    "# Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
    "It was through Roger Verge who a young Ducasse worked for at the renowned Moulin de Mougins that he encountered the flavours of Provencal cuisine which were to become an integral part of his own cooking."
   ],
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  },
  {
   "url": "https://chopstixandthecity.com/2017/04/30/alain-ducasse-revitalises-hong-kong-presence-with-rech-restaurant",
   "title": "Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
   "trainee": null,
   "mentor": "Roger Verg\u00e9",
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    "# Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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  },
  {
   "url": "https://chopstixandthecity.com/2017/04/30/alain-ducasse-revitalises-hong-kong-presence-with-rech-restaurant",
   "title": "Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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    "# Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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   ],
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  },
  {
   "url": "https://chopstixandthecity.com/2017/04/30/alain-ducasse-revitalises-hong-kong-presence-with-rech-restaurant",
   "title": "Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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   "relationship_evidence": [
    "# Alain Ducasse revitalises Hong Kong presence with Rech restaurant",
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   ],
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  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
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   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border."
   ],
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  },
  {
   "url": "https://magazine.fortevillageresort.com/haute-cuisine-en/the-ten-most-famous-international-michelin-starred-chefs?lang=en",
   "title": "Michelin-starred chefs: the 10 most famous internationally",
   "trainee": "Alain Ducasse",
   "mentor": "Roger Verg\u00e9",
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   "relationship": "assistant",
   "period": "the late seventies",
   "trainee_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "- **Alain Ducasse**: was born in 1956 and raised in a village called Castel-Sarrazin, 100 km from the Spanish border.",
    "In the late seventies, he was an assistant at the Moulin de Mougins, the restaurant by the famous chef Roger Verge and creator of the cuisine du Soleil, and discovered a love for Provencal cuisine and collaborated with a great personage of Nouvelle Cousine: Alan Chapel."
   ],
   "mentor_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "In the late seventies, he was an assistant at the Moulin de Mougins, the restaurant by the famous chef Roger Verge and creator of the cuisine du Soleil, and discovered a love for Provencal cuisine and collaborated with a great personage of Nouvelle Cousine: Alan Chapel."
   ],
   "kitchen_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "In the late seventies, he was an assistant at the Moulin de Mougins, the restaurant by the famous chef Roger Verge and creator of the cuisine du Soleil, and discovered a love for Provencal cuisine and collaborated with a great personage of Nouvelle Cousine: Alan Chapel."
   ],
   "relationship_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "In the late seventies, he was an assistant at the Moulin de Mougins, the restaurant by the famous chef Roger Verge and creator of the cuisine du Soleil, and discovered a love for Provencal cuisine and collaborated with a great personage of Nouvelle Cousine: Alan Chapel."
   ],
   "period_evidence": [
    "Here are the ten most famous Michelin-starred chefs in the world:",
    "In the late seventies, he was an assistant at the Moulin de Mougins, the restaurant by the famous chef Roger Verge and creator of the cuisine du Soleil, and discovered a love for Provencal cuisine and collaborated with a great personage of Nouvelle Cousine: Alan Chapel."
   ]
  },
  {
   "url": "https://wiartonecho.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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   "relationship_evidence": null,
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  },
  {
   "url": "https://wiartonecho.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://bookshop.org/p/books/good-taste-a-life-of-food-and-passion-alain-ducasse/b57647ba80a58f5d",
   "title": "Good Taste: A Life of Food and Passion",
   "trainee": "Alain Ducasse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "About the Author",
    "Alain Ducasse is one of the world's most celebrated chefs.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
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  },
  {
   "url": "https://bookshop.org/p/books/good-taste-a-life-of-food-and-passion-alain-ducasse/b57647ba80a58f5d",
   "title": "Good Taste: A Life of Food and Passion",
   "trainee": "Clare Smyth",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Clare Smyth MBE is the first and only British female chef to hold three Michelin stars.",
    "Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse\u2019s the Louis XV in Monaco and with Gordon Ramsay for thirteen years."
   ],
   "mentor_evidence": null,
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   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://northernnews.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City.",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
   "mentor_evidence": null,
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   "period_evidence": null
  },
  {
   "url": "https://awomansparis.wordpress.com/2010/11/18/women-chefs-les-meres-lyonnaises",
   "title": "French Women Chefs: les m\u00e8res lyonnaises",
   "trainee": "Paul Bocuse",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Les m\u00e8res lyonnaise: French women chefs and their guests",
    "Paul Bocuse began his career at this same stove before becoming a worldwide star."
   ],
   "mentor_evidence": null,
   "kitchen_evidence": null,
   "relationship_evidence": null,
   "period_evidence": null
  },
  {
   "url": "https://telegraph.co.uk/food-and-drink/features/father-nouvelle-cuisine-pierre-troisgros-helped-build-world",
   "title": "Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
   "trainee": "Pierre Troisgros",
   "mentor": null,
   "kitchen": null,
   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Pierre Troisgros was the father of nouvelle cuisine, and today's chefs still work in his shadow",
    "With the irreverence of youth, possibly developed while working at Fernand Point\u2019s famed [La Pyramide](https://www.lapyramide.com/en/) restaurant in Vienne in the early 1950s, the Troisgros brothers started to serve a lighter style of dishes, using better ingredients and reduced cooking times, plating them up with wit and flair."
   ],
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    "Alain Ducasse is one of the most celebrated chefs of his generation and the author of several cookbooks.",
    "Born in 1956 on a farm in Les Landes, France, he went on to train with great chefs including Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9."
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   "title": "Good Taste - Alain Ducasse - E-Book",
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    "Clare Smyth MBE is the first and only British female chef to hold three Michelin stars.",
    "Born on a farm in County Antrim, she moved to England at the age of sixteen, building a career that included working at Alain Ducasse\u2019s the Louis XV in Monaco and with Gordon Ramsay for thirteen years."
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   "url": "https://melfortjournal.com/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "Who better to teach the fundamentals of cooking seafood than Eric Ripert?"
   ],
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   "url": "https://spearswms.com/luxury/food-drink/alain-ducasse-dorchester-interview",
   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
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    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "*Good Taste* tells the story of Ducasse\u2019s life through food and cooking, from the \u2018unspoken\u2019 culinary education he gained growing up on a farm in the Landes in France, to the meticulous approach he cultivated while working under chefs including Roger Verg\u00e9 and Alain Chapel."
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   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
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    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "*Good Taste* tells the story of Ducasse\u2019s life through food and cooking, from the \u2018unspoken\u2019 culinary education he gained growing up on a farm in the Landes in France, to the meticulous approach he cultivated while working under chefs including Roger Verg\u00e9 and Alain Chapel."
   ],
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  },
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   "url": "https://spearswms.com/luxury/food-drink/alain-ducasse-dorchester-interview",
   "title": "\u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
   "trainee": "Alain Ducasse",
   "mentor": null,
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   "trainee_evidence": [
    "# \u2018Now is only the beginning\u2019: Chef Alain Ducasse on how he went from living in a yard to gaining 21 Michelin stars",
    "One day, I said, \u2018I quit\u2019.",
    "I was working with [Alain Chapel](https://spearswms.com/luxury/michelin-star-guide-2023-best-restaurants-uk-ireland-announced/) at the time, and it was going to be closing for the winter."
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   "title": "Alain Ducasse: Info, Rankings & Votes | Billionhands",
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    "Person",
    "# Alain Ducasse",
    "Alain Ducasse is a renowned French-born Mon\u00e9gasque chef celebrated for his profound impact on global cuisine.",
    "Born on September 13, 1956, in Orthez, France, Ducasse began his culinary journey at a young age, apprenticing under legendary chefs like Michel Gu\u00e9rard and Roger Verg\u00e9."
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   "title": "Alain Ducasse: Info, Rankings & Votes | Billionhands",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "Person",
    "# Alain Ducasse",
    "Alain Ducasse is a renowned French-born Mon\u00e9gasque chef celebrated for his profound impact on global cuisine.",
    "Born on September 13, 1956, in Orthez, France, Ducasse began his culinary journey at a young age, apprenticing under legendary chefs like Michel Gu\u00e9rard and Roger Verg\u00e9."
   ],
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  },
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   "url": "https://tablejourney.com/france/lyon/food-history",
   "title": "Food History of Lyon",
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   "relationship": null,
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   "trainee_evidence": [
    "How Lyon came to eat the way it does: the people, migrations and accidents that shaped the plate.",
    "### Paul Bocuse and Nouvelle Cuisine, 1960s to 1990s",
    "Paul Bocuse trained under Fernand Point and Eugenie Brazier before opening his auberge at Collonges-au-Mont-d'Or, where he held three Michelin stars from 1965 to 2020."
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   "trainee_evidence": [
    "How Lyon came to eat the way it does: the people, migrations and accidents that shaped the plate.",
    "### Paul Bocuse and Nouvelle Cuisine, 1960s to 1990s",
    "Paul Bocuse trained under Fernand Point and Eugenie Brazier before opening his auberge at Collonges-au-Mont-d'Or, where he held three Michelin stars from 1965 to 2020."
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  },
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   "title": "#InauguralReview #BenoitNewYork @BenoitNY by #AlainDucasse Led by #JulienMoreno in New York, General Manager and Sommelier Guru of Nimes, France and Executive Chef Alberto Marcolongo of Verona, Italy #60West55thStreet #Midtown #Manhattan",
   "trainee": "Alain Ducasse",
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    "At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Gu\u00e9rard, Gaston Len\u00f4tre, Alain Chapel and Roger Verg\u00e9, with whom he discovered provincial cuisine."
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   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "mentor": "Jo\u00ebl Robuchon",
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   "mentor_evidence": [
    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "url": "https://trentonian.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "kitchen": "Jamin",
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    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
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    "Food as heritage and sharing"
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   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
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   "trainee_evidence": [
    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "11. After this apprenticeship, he began work at Michel Gu\u00e9rard\u2019s restaurant in Eug\u00e9nie-les-Bains while also working for Gaston Len\u00f4tre during the summer months."
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   "url": "https://uselessdaily.com/food/allain-ducasse-trivia-40-facts-about-the-famous-chef",
   "title": "Allain Ducasse trivia | 40 facts about the famous chef",
   "trainee": "Alain Ducasse",
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   "trainee_evidence": [
    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
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   "mentor_evidence": [
    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "kitchen_evidence": [
    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
   "relationship_evidence": [
    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
   ],
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    "# Allain Ducasse trivia | 40 facts about the famous chef",
    "Allain Ducasse is one of the most successful and famous chefs in the world. But how many things do we know about him?",
    "12. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Verg\u00e9, creator of Cuisine du Soleil, and learned the Proven\u00e7a[l](https://en.wikipedia.org/wiki/Provence#Cuisine) cooking methods for which he was later known."
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   "title": "Eric Ripert | Chef and Co-Owner | Worth",
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   "period": null,
   "trainee_evidence": [
    "# Eric Ripert",
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   "url": "https://worth.com/person/eric-ripert",
   "title": "Eric Ripert | Chef and Co-Owner | Worth",
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   "mentor_evidence": [
    "# Eric Ripert",
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   ],
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   "url": "https://worth.com/person/eric-ripert",
   "title": "Eric Ripert | Chef and Co-Owner | Worth",
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   "kitchen_evidence": [
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   "title": "Eric Ripert | Chef and Co-Owner | Worth",
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   "relationship_evidence": [
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   "title": "La M\u00e8re Brazier in Lyon: an excellent experience at this monument to French cuisine",
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    "In 1945, her second restaurant took on **the 20-year-old Paul Bocuse as an apprentice**.",
    "La M\u00e8re Brazier",
    "## The concept (and a bit of history)"
   ],
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   "url": "https://travelguys.fr/en/2024/10/07/la-mere-brazier-in-lyon-an-excellent-experience-at-this-monument-to-french-cuisine",
   "title": "La M\u00e8re Brazier in Lyon: an excellent experience at this monument to French cuisine",
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    "## The concept (and a bit of history)"
   ],
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   "url": "https://travelguys.fr/en/2024/10/07/la-mere-brazier-in-lyon-an-excellent-experience-at-this-monument-to-french-cuisine",
   "title": "La M\u00e8re Brazier in Lyon: an excellent experience at this monument to French cuisine",
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    "## The concept (and a bit of history)"
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   "url": "https://travelguys.fr/en/2024/10/07/la-mere-brazier-in-lyon-an-excellent-experience-at-this-monument-to-french-cuisine",
   "title": "La M\u00e8re Brazier in Lyon: an excellent experience at this monument to French cuisine",
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    "## The concept (and a bit of history)"
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   "url": "https://travelguys.fr/en/2024/10/07/la-mere-brazier-in-lyon-an-excellent-experience-at-this-monument-to-french-cuisine",
   "title": "La M\u00e8re Brazier in Lyon: an excellent experience at this monument to French cuisine",
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    "## The concept (and a bit of history)"
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   "url": "https://nymag.com/news/features/42588",
   "title": "L\u2019Obsession",
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   "trainee_evidence": [
    "This belief in essential flavors grew as Ducasse made his way through a parade of impressive kitchens: Michel Gu\u00e9rard\u2019s in Eug\u00e9nie-les-Bains, Roger Verg\u00e9\u2019s near Cannes, and especially Alain Chapel\u2019s outside Lyon."
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   "url": "https://nugget.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
   "trainee": "Eric Ripert",
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    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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   "url": "https://nugget.ca/life/food/recipes-seafood-simple-eric-ripert",
   "title": "Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
   ],
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    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
    "The French chef has dedicated his 35-year career to seafood, from the early days in Paris at Jo\u00ebl Robuchon\u2019s three-Michelin-star Jamin to today at his equally starred fish-forward restaurant [Le Bernardin](https://www.le-bernardin.com/) in New York City."
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    "# Cook This: Three recipes from Seafood Simple, including smoked salmon 'croque-monsieur'",
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  {
   "url": "https://nytimes.com/2016/03/30/dining/paris-restaurants-japanese-chefs.html",
   "title": "Japanese Chefs Make Their Mark in Paris",
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   "trainee_evidence": [
    "The chef, Taku Sekine, worked at Alain Ducasse in Tokyo before moving to Paris and cooking at Clown Bar."
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  },
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   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
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   "trainee_evidence": [
    "# The Daily Meal Hall Of Fame: Paul Bocuse",
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  {
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   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
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   "trainee_evidence": [
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   "period_evidence": null
  },
  {
   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
   "trainee": "Paul Bocuse",
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  },
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   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
   "trainee": "Paul Bocuse",
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   "kitchen": "Plaza Ath\u00e9n\u00e9e",
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    "# The Daily Meal Hall Of Fame: Paul Bocuse",
    "He was a teenaged commis in Paris at the Plaza Ath\u00e9n\u00e9e, working side by side with a fledgling Roger Verg\u00e9 (whose Moulin de Mougins in the French Riviera village of Mougins was one of the great restaurants of the latter twentieth century) and a shy Italian immigrant named Sirio Maccioni."
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    "# The Daily Meal Hall Of Fame: Paul Bocuse",
    "He was a teenaged commis in Paris at the Plaza Ath\u00e9n\u00e9e, working side by side with a fledgling Roger Verg\u00e9 (whose Moulin de Mougins in the French Riviera village of Mougins was one of the great restaurants of the latter twentieth century) and a shy Italian immigrant named Sirio Maccioni."
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   "url": "https://thedailymeal.com/eat/daily-meal-hall-fame-paul-bocuse",
   "title": "The Daily Meal Hall Of Fame: Paul Bocuse - Daily Meal",
   "trainee": "Roger Verg\u00e9",
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   "kitchen": "Plaza Ath\u00e9n\u00e9e",
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   "period": "teenaged",
   "trainee_evidence": [
    "# The Daily Meal Hall Of Fame: Paul Bocuse",
    "He was a teenaged commis in Paris at the Plaza Ath\u00e9n\u00e9e, working side by side with a fledgling Roger Verg\u00e9 (whose Moulin de Mougins in the French Riviera village of Mougins was one of the great restaurants of the latter twentieth century) and a shy Italian immigrant named Sirio Maccioni."
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   "relationship_evidence": [
    "# The Daily Meal Hall Of Fame: Paul Bocuse",
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   "title": "Paul Bocuse: Chef Profile",
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    "# Paul Bocuse: Chef Profile",
    "## Paul Bocuse's Formal Culinary Training",
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    "# Paul Bocuse: Chef Profile",
    "## Paul Bocuse's Formal Culinary Training",
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    "![Roopa Gulati](people2a.jpg)**The Chef D'Enterprise ** **ALAIN DUCASSE**",
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    "# This Legendary Chef Had The Most Ever Michelin Stars",
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   "title": "Taste With Vir: Alain Ducasse, king of chefs who revolutionised French cuisine",
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   "title": "Taste With Vir: Alain Ducasse, king of chefs who revolutionised French cuisine",
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  },
  {
   "url": "https://en.wikipedia.org/wiki/Troisgros",
   "title": "Troisgros family",
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    "- Bernard Loiseau: apprentice from 1968 to 1971"
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  },
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   "url": "https://en.wikipedia.org/wiki/Troisgros",
   "title": "Troisgros family",
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   "title": "Au Revoir Rech Hong Kong",
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   "trainee_evidence": [
    "# Au Revoir Rech Hong Kong",
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  },
  {
   "url": "https://chopstixandthecity.com/2020/03/12/au-revoir-rech-hong-kong",
   "title": "Au Revoir Rech Hong Kong",
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    "# Au Revoir Rech Hong Kong",
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   "url": "https://chopstixandthecity.com/2020/03/12/au-revoir-rech-hong-kong",
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   "url": "https://chopstixandthecity.com/2020/03/12/au-revoir-rech-hong-kong",
   "title": "Au Revoir Rech Hong Kong",
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  },
  {
   "url": "https://reportergourmet.com/en/chef/652-eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
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   "trainee_evidence": [
    "## Eric Ripert is an internationally renowned chef, author, and television personality who has made a name for himself on the global gastronomic scene as co-owner of New York City's renowned Le Bernardin restaurant.",
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  },
  {
   "url": "https://reportergourmet.com/en/chef/652-eric-ripert",
   "title": "Eric Ripert",
   "trainee": "Eric Ripert",
   "mentor": "Jo\u00ebl Robuchon",
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   "trainee_evidence": [
    "## Eric Ripert is an internationally renowned chef, author, and television personality who has made a name for himself on the global gastronomic scene as co-owner of New York City's renowned Le Bernardin restaurant.",
    "He then worked under legendary **Jo\u00ebl Robuchon** at ***Jamin***, where he was quickly promoted to chef poissonier, honing his skills in fish preparation."
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   "mentor_evidence": [
    "## Eric Ripert is an internationally renowned chef, author, and television personality who has made a name for himself on the global gastronomic scene as co-owner of New York City's renowned Le Bernardin restaurant.",
    "He then worked under legendary **Jo\u00ebl Robuchon** at ***Jamin***, where he was quickly promoted to chef poissonier, honing his skills in fish preparation."
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   "kitchen_evidence": [
    "## Eric Ripert is an internationally renowned chef, author, and television personality who has made a name for himself on the global gastronomic scene as co-owner of New York City's renowned Le Bernardin restaurant.",
    "He then worked under legendary **Jo\u00ebl Robuchon** at ***Jamin***, where he was quickly promoted to chef poissonier, honing his skills in fish preparation."
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   "relationship_evidence": [
    "## Eric Ripert is an internationally renowned chef, author, and television personality who has made a name for himself on the global gastronomic scene as co-owner of New York City's renowned Le Bernardin restaurant.",
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  },
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   "url": "https://traveltomorrow.com/meet-the-first-person-to-receive-6-michelin-stars",
   "title": "Meet the first person to receive 6 Michelin stars",
   "trainee": "Paul Bocuse",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Very few people have heard about the life of Eug\u00e9nie Brazier, the first person to receive six Michelin stars.",
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  },
  {
   "url": "http://cheftallyrand.blogspot.com/2015/04/culinary-masters-ferdinand-point.html",
   "title": "Culinary Masters - Ferdinand Point",
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   "relationship": null,
   "period": null,
   "trainee_evidence": [
    "Paul Bocuse later trained under F.P. at de la Pyramide for five years as did Paul Mercier, who was a brilliant cuisinier."
   ],
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  },
  {
   "url": "http://thechicicon.com/2022/05/02/top-chefs-that-all-gastronomy-enthusiasts-should-know-about",
   "title": "Top Chefs That All Gastronomy Enthusiasts Should Know About - The Chic Icon",
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   "trainee_evidence": [
    "# Top Chefs That All Gastronomy Enthusiasts Should Know About",
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   "url": "https://justrichest.com/eric-ripert-net-worth-how-much-money-does-the-french-chef-have",
   "title": "Eric Ripert Net Worth: How Much Money Does The French Chef Have?",
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    "Eric Ripert",
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  {
   "url": "https://justrichest.com/eric-ripert-net-worth-how-much-money-does-the-french-chef-have",
   "title": "Eric Ripert Net Worth: How Much Money Does The French Chef Have?",
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   "url": "https://isabellawardrop.substack.com/p/always-meet-your-heroes",
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   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Bernard Loiseau](Bernard_Loiseau) : apprentice from 1968 to 1971"
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   "kitchen_evidence": null,
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   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Jean Michel Lorain](Jean-Michel_Lorain) : apprentice in 1977"
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   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Gualtiero Marchesi](Gualtiero_Marchesi) : trainee in 1966"
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   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Guy Martin](Guy_Martin_(chef)) : kitchen clerk in 1985"
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  },
  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
   "title": "Troisgros family",
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   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [G\u00e9rald Pass\u00e9dat](G%C3%A9rald_Pass%C3%A9dat) : kitchen clerk in 1980"
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   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Judy Rodgers](Judy_Rodgers) : student in 1973"
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  {
   "url": "https://kiwix.enszfarms.org/content/wikipedia_en_all_maxi_2025-08/Troisgros_family",
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   "trainee_evidence": [
    "# Troisgros family",
    "## Chefs who learned at Troisgros",
    "- [Guy Savoy](Guy_Savoy) : apprentice in 1976"
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   "trainee_evidence": [
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   "url": "https://intlbm.com/2024/01/22/alula-partners-with-chef-alain-ducasse",
   "title": "AlUla partners with Chef Alain Ducasse",
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   "mentor_evidence": [
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 "notes": [
  "Merged 10 queries (1924 total) \u2192 1896 unique results",
  "Search result set: r56c830c63f8 (1896 rows), reference it as FROM r56c830c63f8 in follow-up queries"
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}